What Is Simple Syrup Used For?
Decorating By eza91804 Updated 6 Mar 2006 , 10:49pm by MariaLovesCakes
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
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 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!
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!
I am sure this one has already been answered but here is my 2 cents...
Simple syrup is used for scratch cakes to add moisture...
Mainly used on wedding cakes, but I also use them for my birthday cakes.
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 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
shaddi:
I put some pics under the "How do I" forum... But here are some pics to show you. Like I said, this is for scratch cakes only...
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.
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...?
No, not really. If you do the dense cake which is the one that allows you to soak it in the pan, it won't be too soft, unless you overdo it.
What has been suggested is that if the cake doesn't come out, to put it over heat, not directly on it, just for a few seconds so that the pan grease loosens up and releases the cake.
My suggestion also will be to use wax or parchment paper on the bottom of the cake pan. You don't have to worry about the sides, because it comes away after its done.
You can cover it with aluminum foil after you soak it and leave it covered for a couple of hours.
I haven't tried this like this myself, but will soon and let you know if there is anything else to watch out for.
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! 
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.
Okay, Mac says that you can... She could then tell you exactly how much syrup she puts on hers..
I have only experience with scratch and I thought that I had heard others that use a mix that you shouldn't. But I can be wrong.
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