I should probably know this already but I keep hearing about it and have no idea what it is or what I am supposed to do with it.
A simple syrup is usually made from equal parts sugar and water with any flavorings added that you like or that compliment the cake. You bring the sugar and water to a boil just until the sugar is dissolved. After cooling, you brush on or squirt on your cakes to help keep them moist. I think the right simple syrup can really make the cake have that really special something. HTH
Berta
Hi. A simple syrup is something that can be brushed on a cake before freezing to keep it moist. I got a great recipe fromTC and the cake mama Squirrelly Cakes.
Bring 1 cup apricot preserves to a boil and strain.
Add 1 cup water and boil.
Then brush on the cake.
I have been using this method and the cake is moist even after being frozen. I sometimes even brush it on to cakes before I frost them. It really works great.
traci 
I use it all the time because all my cakes are made from scratch and it helps to keep them moist...
I was thinking about taking pics when I was soaking the cake just to show you all....
The soaking syrup that I use is water, sugar, vanilla, brandy and amaretto liquor....
A simple syrup is something that can be brushed on a cake before freezing to keep it moist.
Hey Traci,
When you boil the juice from the apricot preserve and the water, do you make let it boil until thicken or just enough to let the water mix with the juice from the apricot?
What do you mean by soaking the cake?
Soaking the cake is applying the syrup to the cake.
Once the syrup is ready, I take a pastry brush and brush it onto the cake until it is "soaked." Not so soaked that its dripping wet, but thoroughly coated with the syrup....
Maria, I'd love to see pics if you get the chance!
Traci, does the syrup you use give the cake a "apricot" flavor at all?
What other flavorings can you use? And does it work with other preserves?
I don't use preserves on mine. You can use pretty much any flavor you like.
I have done:
Lemon
Vanilla/Almond
Amaretto/Brandy liquor
Pineapple
You can also use:
Orange
Coconut
Rasperry
etc...
Make sure that the syrup you make, will go well witht the type of cake you are making...
All of the above are excellent for either white or yellow(butter) cake.
After I add the water I just bring it to a boil. I don't really let it thicken. I tried one of my frozen cakes today...and I can not taste the apricot flavor at all. I had made a cake for a lady and then she cancelled the order due to the hurricane. I decided to frost it for my family and it was great. I mixed a little bit of mexican vanilla in my syrup before I put it on the cake. I think you could add almond or whatever flavor you like.
traci
If you don't use preserves, then what types of flavorings do you use?
I use extracts..
For example, here is my basic recipe:
1 cup of water
1/2 of granulated sugar
1 teaspoon of vanilla
1/4 cup of Brandy Liquor
1 tablespoon of Amaretto Liquor
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