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Simple Syrup?

post #1 of 5
Thread Starter 
Just wondering how many of you use simple syrup on your cakes? Does it really work as well as they say it does in sealing the cake and reducing crumbs?

Thanks!
post #2 of 5
I almost always use the simple syrup. I notice a big difference in added moisture and crumb management.

Sometimes I will add liqueur to the syrup for extra flavor.

birthday.gif Jackie

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birthday.gif Jackie

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post #3 of 5
Simple syrup.. Is that like apricot glaze? I use apricot glaze got the recipe from Squirrellycakes. It does make the cakes moister. So is that Simple Syrup??
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #4 of 5
Thread Starter 
Turtle:
simple syrup is equal parts sugar and water brought to a boil and then cooled. you can store it in a sealed container or squeeze bottle for quite some time. you squirt it on the cake and individual layers before icing the cake. It is supposed to keep moisture in and crumbs out!
post #5 of 5
Ok... I knew that!! Light Bulb!! We call it sugar syrup here! I feel silly now~
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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