My 9yo requested a scroll-shaped cake for her birthday. So I planned a roulade, kludging together some recipes from Epicurious to pretty good effect - so far.
I have a Genoise sheet, which rolled up very nicely and is currently being stored rolled with powdered-sugar-coated plastic wrap until it’s time to add the whipped cream filling before the party tomorrow.
The thing is, I tasted the cake and it definitely could use some moisture and flavor from a sugar syrup (as Genoise typically does, from my reading). First, do you reckon this will work out OK in this application - roulade with whipped cream filling? Assuming yes, my question is when to apply it - is it something that should soak in overnight, or something to put on sometime tomorrow? Also, how much is needed - should I be judiciously brushing on a thin layer or really trying to lay it on thick? I’d also appreciate any kid-friendly syrup recipes (i.e., not full of liqueur).