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simple syrup in your cakes?

post #1 of 15
Thread Starter 
does anyone add simple syrup to their cakes before frosting them? I am making a belly cake for my sisters shower and since the cake will be made 2 days ahead of time, was wondering if i should brush with simple syrup before I decorate it the morning of the party... thanks for any help and input! I reall want her cake to be great!
I will be using bc and mmf to decorate
post #2 of 15

i dont do this

Cathy

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Cathy

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post #3 of 15
I use simple syrup on all of my cakes. I use a squeeze bottle with the flavored syrup (usually a liquor) and wait about 10 minutes, then proceed as usual with fillings etc. I don't trust using the syrup so far in advance because the moistness may promote bacteria if not iced right away. HTH

-Rezzy
post #4 of 15
Thread Starter 
So if i brush with the syrup in the morning of the party it should be good, right?
post #5 of 15
The idea of a simple syrup is to actually prolong the life of the cake. The same as by covering a cake in fondant, you are preserving the cake. I use a equal parts sugar & water, brought up to and allowed to boil for 1 minute, then add a flavoring of your choice. Brush it on the cake while the syrup is still VERY hot...this allows for better absorption. Then ice the cake. I do this with all my cakes. It adds moisture and flavor and again, helps to preserve the cake.
post #6 of 15
Quote:
Originally Posted by rstml

The idea of a simple syrup is to actually prolong the life of the cake. The same as by covering a cake in fondant, you are preserving the cake. I use a equal parts sugar & water, brought up to and allowed to boil for 1 minute, then add a flavoring of your choice. Brush it on the cake while the syrup is still VERY hot...this allows for better absorption. Then ice the cake. I do this with all my cakes. It adds moisture and flavor and again, helps to preserve the cake.



I'd never heard of the preserving aspect of it. I used to use it on all my cakes until I changed my ingredients and method of cooling. I don't need it anymore. I liked it, but it was a pain to make because I only make cakes occasionally, so I never needed it all, but it's interesting to think about the preserving aspect.

Sarah
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Agape is the greatest love of all.
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post #7 of 15
Quote:
Originally Posted by mannjc

So if i brush with the syrup in the morning of the party it should be good, right?


yes it will be fine.
post #8 of 15

[quote="sonoma9
I'd never heard of the preserving aspect of it. I used to use it on all my cakes until I changed my ingredients and method of cooling. I don't need it anymore. I liked it, but it was a pain to make because I only make cakes occasionally, so I never needed it all, but it's interesting to think about the preserving aspect.

Sarah [/quote]

I use it primarily to enhance certain flavors. Also, I make it in large batches and keep them in the fridge. I have different bottles with different flavors ready to use.

-Rezzy

post #9 of 15
As far as preserving the cake, it wouldn't preserve it as if you saturated the cake in alcohol as you would a traditional fruit cake, but it does give you a few extra days of life on the cake. In regards to storing simple syrup, it will last a few weeks in the cooler. The pastry shop I worked in would make tremendous batches of it and we would gradually go through it, over a period of several weeks. I believe it is the alcohol that is normally added to traditional syrups that adds the preserving aspect.
post #10 of 15
I tried this a few times, but I use box mixes and since they are pretty sweet already the simply syrup made them overly sweet in my opinion. I think this works really really well for scratch cakes because it gives them a little extra sweetness and added moisture. That is just my experience! HTH
post #11 of 15
Quote:
Originally Posted by heiser73

I tried this a few times, but I use box mixes and since they are pretty sweet already the simply syrup made them overly sweet in my opinion. I think this works really really well for scratch cakes because it gives them a little extra sweetness and added moisture. That is just my experience! HTH



True. Good point! I do scratch cakes and never thought of the consequences of soaking a mix cake.
post #12 of 15
post #13 of 15
Dang JanH!!!! You're working OVERTIME tonight!!! icon_eek.gifthumbs_up.gif
post #14 of 15
Thread Starter 
thanks for all the replies and links! You've all been very helpful icon_smile.gif
post #15 of 15
Always, on every cake I make. I cut the tops off all my cakes for leveling. I brush the simple syrup on the cut surfaces, freeze my cakes and when assembled the cut side go together. I just brush the syrup on with a pastry brush, enough to moisten but not satuurate the cake. It adds moistness and flavor, I flavor mine with an extract or liquere that will compliment or enhance the filling I am using in the cake. Just a few drops of extract because they are very concentrated and strong. My best seller is simple syrup boiled with 1 rounded teaspoon of instant coffee granules with 1 cup granulated sugar, 1 cup water. Boil till sugar has dissolved, remove from heat and add 1 Tablespoon Kahlua. Wonderful on a white or chocolate cake filled with a Kahlau Bavarian cream.

I use it on box mixes as well as from scratch and I get positive comments on both.
SHIRLEY
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SHIRLEY
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