I've heard the term before, and I know that it's a mixture of sugar and water, but what exactly is it used for?

Sorry, I'm new to cake decorating!

Hello, Simple Syrup is used to add moisture to the "classic cakes" - made with Sponge Cake, such as Oprea Torte or Black Forest Cake. They are very dry and are usually soaked or brushed with a simple syrup. They can be flavored.

I use a syrup wash on most of my cakes--especially wedding cakes. Makes people remember them more. I've had more people come back and tell me that they don't usually eat wedding cake b/c it is dry but that mine isn't. So I will keep using the wash. I also add liquer to give different flavors. You add about 2 tblsp. to your simple syrup wash.

Is there a recipe to make it or is it something you buy?
Thanks, Julia

Simple syrup is made by mixing equal amounts of sugar and water. For example, 1 cup sugar to 1 cup water. Heat until it boils, then remove immediately. When it's cooled, you can add liquer of your choice to taste. Very simple to make!

Most folks add this to the scratch cakes only to help moisten them up. I would not suggest using it on a mix based cake, it would make it a mushy mess, IMO!

I do use this on box mixes--I haven't notice it getting mushy.

That is interesting. Do you freeze them? The cakes I make that are based on a mix would not stand having liquid on them too well. I am sure if I were to freeze them they would be able to tolerate it though. (I dont ever freeze cakes so I don't know how they would act/react to the syrup)

I've done it both ways. Some times freeze with wash, sometimes wash while thawing and done after cake has cooled. My favorite is the french vanilla cake with a strawberry wash, just for a light strawberry flavor.

OOHHhh - that sounds very yummy! What do you fill and ice it with (if you don't mind me asking!) That sounds like something I would love to try! Do you use fresh strawberry juice for the wash?

I also use a simple syrup on mix cakes and have never had a problem......people always remark on how moist the cakes are!!

I have never used a syrup on my cakes that start from a mix - they are so moist to begin with, I would be afraid to add any liquid to them for fear of making them too moist. I guess there is a first time for everything though, I would love to try that strawberry/white cake combo!

how is the strawberry mix done? my son would love that!

i have always wondered about this to.. i do want to try it but afriad of making a big mess...and wasting a cake. so when you guys say soaked does that mean you dip the cake in this syrup or you pour it all over and what about a wash is that the same or just brushed on... i am confused and i would love to try this. but afraid very afraid..lol.and about the liquer does it have to have it. can you put flavor of any kind.......thank ahead for you help

I should add that this soaking the way I am doing it, its being done while the cake has been completely cooled and the syrup is either lukewarm or cold. If you do it while the cake is hot or the syrup, the cake could ferment.

However, there are other cakes, where you can soak them while they are still in the baking pan and still warm, but not hot.

I have found this out when going back on old recipes and trying the soaking methods on them.

I have found this:

Cakes from scratch that do not call for milk in the mixture, need to be soaked when they are taken out of the oven, still in the pan, but wait like 10 minutes and then soak them while they are still in the pan. You can pour the syrup over.

Cakes from scratch that DO contain milk, can be cooled completely and then soak them with a spray bottle or brush. Like I am doing them here.

thank you so much MariaLovesCakes. that is wonderful i will follow those steps

shaddi

If soaking a cake in the pan... wouldn't that make it hard to get it to come out? I would be afraid it would be way too soft and mushy and come out in a big clumpy mess...?

Wow, that is good to know...

Thanks, I'd love to hear how it comes out!

Today at school we made a Oprea Torte with a Coffee flavored Simple Syrup (wash). We brushed it on and then layered filling, cake, brush more syrup, ect. ect.
Then we made a Black Forest Cake, and we brushed a Cherry flavored Simple Syrup on the chocolate sponge cake, to moisten it.
Both taste awesome.
At home I flavor my simple syrups to cordinate filling/frosting and I just brush it on the cake, after freezing the cake, it doesn't matter. We froze the sponge cakes me made at school and then used them today - so it doesn't matter if you do it fresh or frozen. It just is a great enhancer to use for ALL cakes.

tracey:

The difference on this cake is that it is very dense compared to the traiditional sponge cake. It contains at least 12 eggs and 6 sticks of butter.

I tried soaking it in syrup and didn't absorb very much. It just sort of floated on top of it and it took a while to finally soak up. Still, it wasn't enough.

I have tried it a couple of times and still the same.

This is Spanish recipe that's pretty old and very dense. That's why it has to be soaked when warm, not cold.

A traditional sponge cake is okay to soak cold, though.

OK - so you say that you should not use the simple syrup on a cake is based from a mix (I thought they would be too moist to hold the syrup) but others have said that it would be ok. I just hate to waste a cake if it is not going to actually work.....and most of my cakes start from a mix.

I buy frozen strawberries and puree them, pour them into ice cube trays and then freeze. When frozen, pop them out and put in freezer bag. When making my strawberry wash, I add 2 cubes to the syrup after it is removed from the heat.

I do the same with my buttercream frosting but may add more than 2 cubes (that I let melt to room temp). Have to add a bit more powdered sugar, tho.

When I make a strawberry cake, I do use fresh strawberries.

As I have stated before, I do use a wash on my box mix cakes. I have lots of repeat business for the strawberry/french vanilla cake. Also use an amaretto wash on chocolate fudge cake. One of the most popular ones I do for weddings and there isn't a slice left.

Mac, that is a great recipe you just shared!! I'm gonna try it on the next cake I make! Man, that sounds delicious!

I use the "sugar syrup" as I call it on all cakes mix or homemade. It keeps the cake fresh not only keeping them moist & making them taste oooh so yummy!!

I have never frozen a cake after I've used sugar syrup but I'm glad ya'll said you do because now I will freeze them!

Thanks for all the good tips on this topic! I've learned a lot from ya'll!

Thanks Mac for the recipe, I can't wait to try it now, sure wish I hadn't dipped all those strawberries the other day. Now I need to go get some more!

I guess I will have to try it and see!