I have constantly hearing here at cc about simple syrup... I know equal amount of water and granulated sugar however, what is the purpose of putting it on your cake? taste? fondant to stick? what purpose??

I think it helps keep the cakes moist and can be a way to add flavor if it's a flavored syrup . . . I'd like to hear everyone else's responses as I've only used it once.

I'd like to know how much to apply . . . I put mine on with a silicone brush and since it doesn't soak into the silicone, I felt like I was constantly dipping in for more and was afraid of making the cake soggy.

Yep, same here, I've only used it once and I used the Da Vinci syrups, and I just used it to keep the cake moist for a longer period of time. I also used a pastry brush and brushed it in my cakes before the filling. I didn't do much, it seemed to me that a little went a long way. HTH.

Simple Syrups are also called "cake washes". I used one once to a very dry cake which ultimately exploded on me (the outside of the cake was soggy, the inside of the cake was too dry = disaster!!) The cake had no structural integrity to withstand all the calla lilies I stuck on it. I see more and more cake books use them but I figure there's got to be an art to it or something because I've never had any luck with them.

I use them on every cake I make. If I want just a plain flavor for moistness I add Vanilla, but you can flavor with any extract or liqueur to go with your filling or cake flavor. It does add flavor to the cake, but mainly it just makes for a moist cake. You only want to brush it on with a pastry brush, not soak the cake. A very good one on a white or chocolate cake is equal amounts of water and granulated sugar (1 cup each) and 2 heapings teaspoons instant coffee granules. Boil till sugar is dissolved, watch it closely because once it begins to boil it will suddenly rise to the top of the pan, remove from heat and add 1 Tablespoon Kahlua. Cool to room temperature before brushing on leveled cake layers.

Shirley,

Thanks for the info. Would it work to put the simple syrup in a spray bottle and lightly mist the top and sides of the cake so you know that you're only getting a fine application or do you really need to brush it on? I love using silicone brushes because with every other brush I have used, the bristles have come out and I'd hate to have a bristle in one of my cakes. But the silicone does not absorb so I feel like I dip it in the syrup, brush one stroke, then have to go back for more and I don't have any way of knowing how much syrup is getting absorbed, if that makes sense. If a spray bottle would work, I think I might try again.

I think you can use a spray bottle- you just have to clean it out often because the sugar will recrystalize and clog the nozzle.

When I worked in bakeries, we used these bottles for our simple syrup:

http://pastrychef.com/Catalog/punch_bottle_1597106.htm

They work great at evenly dispensing the syrup!

Amber

PS- don't spray the sides of your cake! It makes it difficult to smooth your icing on.

Amber

I'm wondering what went wrong with my cake? I've heard of others having great success with this stuff but not me!

Thanks, SweetAmber!