What R The Ingred For A Sugr Mixture And How Is It Used?
Decorating By TheCakeShak Updated 19 Apr 2005 , 7:18pm by missjane
I've been hearing alot about this sugar part water mixture that is used or put ontop of cakes before putting the buttercream on.
What is this for and won't it make the cake soggy?
Does anyone have a recipe for this sugar mixture?
Thanks...... 
This mixture is mainly used to help make your cakes moist. You would use a small pastry brush to brush on a thin coat of this mixture.
The recipe I use is as follows:
1 cup of sugar
1 cup of water
let mixture come to boil then I add a teaspoon of any flavoring I choose.
Can it be use also as substitute for apricot glaze? Let say I dont like buttercream to coat my cake before applying the fondant. Can I use it so the fondant will stick to the cake?
Jen
This is something that is absorbed into the cake (it's also called a Simple Syrup), so I would think you still need to use a glaze or some type of icing under the fondant for the fondant to adhere.
Alrighty, thanks for the tip..One other question to this sugar mixture.
After it is lightly spread on the cake before the buttercream topping is put on,it will not cause the cake to fall apart when I am stacking another cake ontop? I plan on using some dowl rods for extra stability along with the push in pillars.
And is this sugar mixture just put on very lightly??
Thanks.........
As long as you don't overdo it with the mixture you should have any problems with your cake caving in or being too moist.
You can use other products besides sugar and water also. I just purchased some Buttershots. Kahlua is great. Baileys. Coffee syrups. Fruit juices. The list goes on and on.
You buy buttershots where you buy Baileys (wink). It's a butterscotch flavored liqueur. There is a shooter where you mix Bailey's and buttershots. I can't say the name of the drink on this site (semi-x-rated). If you PM me I'll give you them... but not here publicly.
before anyone asks how to make it:
Using equal parts of the liqueurs, first pour in Baileys. The over the back of a spoon, SLOOOOOWLY pour in the buttershots. It should sit on top if you have poured it correctly (it's a visual thing- doesn't make the drink taste any different if you mess it up).
OOOOH! This would be awesome over a cake! Kahlua and buttershots!!! Duh, Dawn!!
This is back from my bartender days! Gosh, I have such a checkered past! LOL!
buttershots are so so so so great..... dont know its liquor until it hits ya.
Ok then, I will be trying this sugar mixture, I thought I would add some raspberry flavored extract.
I will let you all know how it turns out and hopefully be able to send you all a pic of the wedding cake when it's done.
Thanks again........
Can it be use also as substitute for apricot glaze? Let say I dont like buttercream to coat my cake before applying the fondant. Can I use it so the fondant will stick to the cake?
Jen
Jen,
Just a FYI
Traditionaly, the Australians and the British use strained Apricot Jam/ Jelly under their fondant to stick to the cake instead of buttercream. If you have any holes in your cake you can fill them in with bits of fondant so you have a smooth surface.
-- Jane
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