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Simple Syrup

post #1 of 7
Thread Starter 
I have never used a simple syrup on my cakes so I am wondering if its possible to add FLAVOR to a simple syrup? And if you freeze your cakes, can you still use a simple syrup? How and when do you apply the syrup? icon_smile.gif I am curious on using this. Any advise?
post #2 of 7
Simple syrup is normally flavoured. Extract, alcohol, other food flavours can all be used.

Best to use a squeeze bottle to dribble. I personally would put this on before freezing.
post #3 of 7
I truly, never have to use it. If you cake layers are moist, then no need. You don,t wont, them soggy. If you have to use it, then don,t wet them with the simple syrup.hth
post #4 of 7
I loooooove using simple syrups in my cakes. It's a great way to add moisture and additional flavor. I always get raves about how moist and delicious my cakes are when I add a simple syrup. Here's what I use when I don't want to alter the flavor of the cake too much...
1 cup sugar
1 cup water
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

For best results I brush with simple syrup while the cake is still hot so that it really absorbs it all. Then you can freeze the cake if you wish. If you want to brush it in after the cake is thawed that works too just make sure your syrup is hot/warm. so... Cold cake gets warm syrup and cold syrup get warm cake. HTH
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Every Cake Disaster is Another Lesson Learned!
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post #5 of 7
Thread Starter 
Thanks! My cakes are moist but I am in Miami and a lot of hispanic people are used to a more "wet" cake. So I think the Simple Syrup will help with pleasing everyone. One more question, could Lorann oils be used also?
post #6 of 7
Oh yeah! I use lorann oils as well sometime. Just remember a little goes a long way with those. I use the champagne one a lot, but literally add it one drop at a time until it tastes just right to me.
Every Cake Disaster is Another Lesson Learned!
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Every Cake Disaster is Another Lesson Learned!
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post #7 of 7
Thread Starter 
Thanks Brown_suga, soooo helpful!
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