Do you use simple syrup? - Page 2

Originally Posted by kianson

Think I'll have to do some experiments! Do you add the liqueur/ flavour to the syrup once it's made? And is there a sugar/ water ratio to follow?

Originally Posted by LNW

I used moistening syrup once and I was so disappointed Ive never used them again. I made the Valentines Day Cake from Wedding Cakes You Can Make by Dede Wilson (she uses syrups on all the cakes in that book if I remember right). It was syrup that used crème de cacao. I followed the recipe to a T. The cake was for a huge Valentines Day party at a country club for my dhs work. I was really honored theyd asked me to make the cake instead of having the chef at the country club put something together. We were all excited to eat the cake; it was gorgeous just like in the book. But all that crème de cacao was so overpowering (it was in the filling too) the whole cake tasted like a chocolate alcoholic drink, but in solid form lol. It was awful. People kept teasing me about all the alcohol Id put in the cake lol. I just followed the recipe but that crème de cacao is some powerful stuff.

The recipe for the moistening syrup I used is:

2 cups sugar
2 cups water
1 vanilla bean, split and scraped or 1 tsp vanilla extract

Put all ingredients in a saucepan over medium heat until the sugar dissolves. Turn the heat down and simmer for a minute to make sure the sugar is totaly dissovled. Take off the heat and let the syrup cool to room temp (this is when the recipe I used to make the creme de cacao syrup instructed me to add 1 1/4 cups of the stuff to the pan). HTH.

I bet if I'd added it while the syrup was boiling like costumeczar mentioned it would have cooked off some of that alcoholic taste. Maybe, I don't know. I've not tried it again, liqueurs are expensive.