Hi, I haven't done a syrup before, but I just made a chocolate cake, and it's a bit dry. I was thinking Kahlua flavor. I only have the real thing ...hiccup... but I am not sure how to go about making it. Would I dilute with water then brush on my layers? Any help is much appreciated.
Thanks, Allyson

1 cup water to 1 cup sugar heat water to boil add sugar cook till sugar is dissolved. cool and then add flavoring to taste. then brush on cake or put in a spray bottle and spray on cake i keep y extra in the refrigrator. I use it on choc. cake all the time.

I make my simple syrup like this: equal parts sugar and water. Bring to rolling boil until sugar is diluted (not too long or you'll end up with carmel). Let cool, then add to that your flavorings. I use 2 tablespoons liqueor per cup, but it's really to taste according to your cake. If you have any cake that you've trimmed off, you can test the taste on that and make adjustments. Kahlua sounds good with the chocolate cake. Godiva makes a chocolate liqueor that's nice too. Hope this helps.

Sorry, I meant boil until the sugar is dissolved not diluted!

Does the simple syrup make the cake soggy? I have never used it before, but I found an amazing recipe that tastes great, but is a bit dry and was wondering if this might help. I just don't want a "wet" cake.

Thank you!!
Angie

You don't want to saturate the cake. If you're using a brush, a few swipes will do. If you're using a bottle, a few light squeezes. BTW... stay away from the edges of the cake to keep your cake firm for stacking and decorating.

Thank you.

The trick is knowing your cake first and how much moisture it will take. Usually 1/8 to 1/4 cup, starting with 1/8 per layer. You want to dab it on, not swipe or wipe because then you will pick up crumbs.

It depends on how moist you want or like your cakes to be, some taste pretty good heavily sauced, lol. Even the smallest amount takes the cakes up a notch. I get so many compliments whenever I apply the syrup to a cake, another flavoring element.

Rezzycakes, when you say stay away from the edges, does that include the sides?

I would personally not put the syrup on the sides...and as for the top of each layer I always start about 1/4 to 1/2 inch in from the edge.......kinda how you would do if you were putting a filling.....you want the edges to stay firm to help with the stability of your cake1!!!!

DeniseMarlaine, exactly as KHalstead said no syrup on the sides and at least 1/2" in from the edges, otherwise your cake may fall apart. Also remember you just want to add moistness and enhance - not CHANGE - the flavor, so a little goes a long way, usually.

Thanks for the advice. I'll give this a try with my next cake.

Just wondering...can you use flavored syrups that come in the bottles that they use for coffee, etc?