I'm wondering if I should do this to keep the cake moist. I haven't seen anyone mention it on here before, and am just wondering? Thanks.

Yes, Always. Every cake.

Me too

please how do i make a syrup and do you mean brushing the cake before icing or if just presenting un iced, thanks

I use simple syrup on ALL cakes!!! It does wonders!

It's equal parts sugar to water-bring it to a boil and let it cool completely. You can add flavorings to it if you want to add a subtle flavor to the cake. Brush it on the cake layers using a pastry brush.

Thanks so much. Time to whip it up so it cools in time

thanks a lot

O.K., I am convinced! I always wondered if it really helped that much with moisture. Thanks!

Honestly I donât like the taste of cakes that are brushed with syrup (especially the syrups flavored with liquor). I just think it feels too gooey on my tongue. But Iâm strange, I also donât like pudding, custard, jell-o or anything that is soft and gushy.

I'm incredibly new to this, however, I have brushed mine with flavoured simple syrup.
I bought that concentrated flavouring (sorry, name?).
I put raspberry flavoured simple syrup on the cake with raspberry filling; blueberry flavoured syrup on the one with blueberry... etc.
I found that it makes the flavour of the filling explode, so to speak.

how long does it keep and does it have to be refridgerated??


Wendy

I didn't refrigerate it (no room) and it was so delicious and moist. I made it on a Thursday night and was still eating leftovers on the following Wednesday and it was still delicious!

i brush simple syrup all the time.. i like adding vanilla flavor into it..yummy

Hi pkgurl,

I, too, use simple syrups to make my cakes more moist. I use all kinds of flavorings too, but the most popular are vanilla and almond. I brush it on right before icing (once it's come back to room temp after being in the freezer). Everyone loves it!

I love using simple syrups because they help a dry cake come to life. It really does work...try it and you'll see.

Have a great week

I meant the syrup.. does that need to be refridgerated?? how long will that keep??

Wendy

from peggy porschen's book, it says to refrigerate in a sealed container & bring to room temp before use.it diddn't say tho for how long it will stay good.i've had left overs that was still good even after almost 2wks. hth...

bobbie

One thing to add---pour a little into a bowl to use it and add more if you need it. If you put it on a choc cake right from main bowl will have crumbs in it and then can't use leftovers on a vanilla cake later...straining doesn't always take out all the crumbs. This is common sense I guess but I learned the hard way (duh) LOL

Wow! I didn't realize that simple syrups were so popular. I have been baking a decorating for a few years now, and when I tried vanilla syrup on a cake that my family ate, they said it was too sweet. I have been afraid to use it since. I hate to use customers as test subjects, but I do have a vanilla cake that I might try it on this week.

I kept simple syrup in the fridge for an average of 2 weeks, but after that it got mouldy I don't bring it to room temp before using but I add my flavoring to a small amount of syrup (as much as I need for the certain cake) and you don't want to brush from the big pot of syrup, it would contaminate the whole thing and make it spoil earlier. Besides the chocolate crumbs

what type of simple syrup would you use for a carrot cake...if any?

I wouldn't use syrup on my carrot cake, it it nice and moist anyway.

If you DID want to flavour simple syrup for carrot cake, I think it might be interesting to try cinnamon oil in the syrup... or maybe coconut extract? Hmmmm....
(not that I've tried either)

Has anyone tried spraying it on instead of brushing? Maybe that would cut down on the sweetness because you wouldn't use as much?

Do you put the simple syrup on your layers, AS WELL as the top of the cake?

Simple syrup will keep in a clean, sanitized container for weeks, if not months in the fridge. If it gets moldy, the container was dirty.

I use it on all cakes. Even those containing oil. Carrot cake gets soaked with straight orange juice, which due to the sugar content, may as well be simple syrup. Beware of cinnamon oil... a single drop goes a long, long way.

You can find in kitchen supply outlets white plastic containers that have a perforated top. Kinda like the spray of a garden hose. These work great for soaking cakes evenly.

I always use simple syrup. I usually use LorAnn oils to flavor. Just use complimentary flavors. I love to use coffee, rasp, or orange with choc. cake. It makes the cake moist & gives it a subtle flavor.

I used simple syrup (vanilla-almond) on a cake I did a couple of weeks ago for the mere fact that I was going out of town on Friday and had to have it done Thursday for a Saturday party. It got RAVE reviews - lots of my business cards got distributed with that one because of how much it was enjoyed. Some of my good friends were at the party and said it was phenominal.
So...I had to try it. I really thought it was too sweet...but then again my cake was super fresh when I had it, not a few days old. Could just be I don't like too sweet things My daughter loved it, so did my son.
I will continue to use it on cakes I can't bake less than 2 days before an event, though, since I really have to attribute it to that party cake's success.

I always use it on my cakes and I get rave reviews! Almond flavor has been the most popular so far!

CAn you use a simple syrup on a cake you are going to carve though? Doesn't it get too moist and squishy to carve?

Some cakes you want to soak, like genoise and some butter cakes. Some cakes just get a lite sprinkle. If you are going to carve the cake, I assume it's a firm cake to begin with, and you aren't aiming to soak it, so no, it shouldn't be squishy from the syrup. All my cakes get syrup, all the time, even if they are carved.

Pound cakes should be soaked directly from the oven to allow the syrup to distribute evenly.