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Tell me about Simple Syrup ...

post #1 of 15
Thread Starter 
Tell me what ever you know about simple syrup. I think it is 1/2 sugar and 1/2 water boiled down. Why do you use it, when do you use it, do you flavor it, I don't understand at all. My cakes seem moist. Would this make them better? How much do you put on? Please help me understand this aspect of cakes!

Thanks Again!
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post #2 of 15
I think that's what you use when your cakes are on the dry side and you want to moisten it. If your cake is already moist you don't need it. Yes, you can flavor it and also add liquer.
post #3 of 15
Simple syrup is put between cake layers to help keep them moist. If you're using cakemix, then you don't need a simple syrup. Scratch cakes don't have the additives of box cakes and dry out much more quickly.

hth
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post #4 of 15
Simple syrup is a life saver! In the event your cake is dry you just brush is on the dry areas. For my scratch cakes I have found that a light coating makes all the difference. For a vanilla cake I add vanilla at the end of boiling, for my lemon cake I use 1/4 cup water, 1/4 cup lemon juice for the liquid and 1/2 cup sugar, for chocolate just the sugar syrup itself. The possibilities are endless!
post #5 of 15
you can also make super-simple syrup by adding some water to corn syrup or liquid glucose. i like to do this and add flavouring in the form of pureed seedless berries or seedless jam, or citrus juices and zest oils. liquers are good too for cakes made for adults. a nice strawberry syrup is a great addition to shortcake, especially the biscuit kind, as the biscuits will absorb a lot of syrup and cream, and become the delicious squidgy stodgy shortcakes that my boyfriend remembers fondly from his childhood.
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who pays any attention
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post #6 of 15
Oh gosh - you're making me hungry! icon_lol.gif I grew up using this "simple syrup" on biscuits. OMG it is SO good. My favorite! And now you're making me want some! icon_cry.gif There goes my diet! icon_lol.gif

(sorry to highjack the thread, but I had to tell you to STOP! j/k! icon_razz.gif )
It's hard to be optimistic when your "fat" pants are tight.
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post #7 of 15
That's what we use it for too Pooker!! Yummy!!! I love it on biscuits right after I put the butter on!!! Ohhhh, gonna have to make some tomorrow for breakfast!!!

Simple Syrup is also used as a crumb coat, that wasn't mentioned. It's not exactly 1/2 sugar 1/2 water. You need it thicker then 1/2 & 1/2. It's also used to keep cakes moist if you aren't going to be eating the cake within a few days. It's a great crumb coat & great keep the cakes moist.

Strawberry syrup sounds very good too!!
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #8 of 15
I use 1/2 corn syrup 1/2 water and a shot of flavor....usually vanilla. I brush it on the layers before I put the filling.
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post #9 of 15
Quote:
Originally Posted by tcturtleshell

That's what we use it for too Pooker!! Yummy!!! I love it on biscuits right after I put the butter on!!! Ohhhh, gonna have to make some tomorrow for breakfast!!!



Oh man, my diet is SO out the window! icon_razz.gif I'm gonna hunt for biscuits this morning...it's my absolute favorite breakfast!
It's hard to be optimistic when your "fat" pants are tight.
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It's hard to be optimistic when your "fat" pants are tight.
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post #10 of 15
So let me get this straight for box cake no syrup??? Will it hurt if I do use it sparingly??? Also If I'm gonna assemble my layers and freeze them to decorate later should I not use syrup will this affect freezing??? Will cake be soo soggy when it cools???

Tahnks so much!
post #11 of 15
My pudding mix box cakes are already so moist that they would mold before they would dry out. I just have never thought to add a syrup to them.

Pastry chefs brush or spray on the syrup for added moisture. It's not enough added liquid to be a concern when freezing.
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post #12 of 15
Quote:
Originally Posted by ElleC

Tell me what ever you know about simple syrup. I think it is 1/2 sugar and 1/2 water boiled down. Why do you use it, when do you use it, do you flavor it, I don't understand at all. My cakes seem moist. Would this make them better? How much do you put on? Please help me understand this aspect of cakes!

Thanks Again!



I like to use 1 cup of water to 1/2 cup of sugar... It seems tos sweet, for me anyway, to add equal parts of water and sugar...

Like everyone said, simple syrup is mainly for scratch cakes to make them moister... I use it for that reason, plus to add other flavors in addition to vanilla and almond, which I put in all my cakes...

I rarely make box mix so I don't know if you need it. You can try adding just a bit to see what it does to it..

My recipe is:

1 cup of water
1/2 cup of sugar
1 tablespoon of vanilla
1/4 cup of brandy or half and half of brandy and amaretto liquor

This is enough for an 8 x 4 round cake...
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post #13 of 15
Look in the Forum for the Topic "Moist Vanilla Cake" .
We had a thread about simple syups a few weeks ago. . .

This was my reply in that thread. . .

"All the fancy cake bakers here in Miami use that method. . .
each has their own distinctive taste. I make my cakes that way too.
For a cake to be delivered on Sat, I bake on Thursday night, trim/level & glaze them with my moistening syrup on Friday evening (don't over do it though!!!! You don't want a cake that's dripping or soaked in syrup. Just enough so you can tell the cake looks damp, the cake absorbs it over night, practice makes perfect). Then on Saturday, I decorate & deliver. Good Luck, practice & see what works best for you. There are tons of "moistening syrup" recipes on the net, test them out or grabs bits & pieces from each and create you own. "


Hope this helps, Let us know how it works for you, GOOD LUCK!
post #14 of 15
I do things a little different then others. I use the simple syrup when I'm doing wedding cakes. It doesn't hurt the cake, you don't even taste the sugar syrup. It's just to keep it fresh, moist or to crumb coat.

I use it on box dr.'d cakes or scratch. It isn't only for scratch cakes. IMHO~ As long as you don't put too much on the cake it will be fine to use.

I freeze my cakes when I use sugar syrup. I put the sugar syrup on when the cake is still warm. I let it cool, wrap in saran wrap, tinfoil, trash bag & pop it in the freezer~ When I thaw the cake out I leave it on the counter top still covered in tinfoil & saran wrap. Usually a few hours. Then when it's thawed it's like it was just taken out of the oven! No difference~
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #15 of 15
Quote:
Originally Posted by tcturtleshell

I use it on box dr.'d cakes or scratch. It isn't only for scratch cakes. IMHO~ As long as you don't put too much on the cake it will be fine to use.



DITTO to that!
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