Simple syrup is just that, simple. In cake making it's commonly brushed on cake layers to add moisture and make a pleasant crumb texture. Though it is primarily sugar, it doesn't add sweetness to the cake and can be flavored to add a special touch to your recipe.
Simple Cake Syrup
This syrup is used to coat each layer of your cake before applying icing or filling.
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon flavored liquer or 1 tsp extract, optional
Instructions
- In a medium saucepan, combine water and sugar over medium-high heat. Cook, stirring, until sugar is dissolved. Stop stirring, and bring to a boil.
- Reduce to a simmer and cook for 5 minutes.
- Remove from heat, and add liqueur or extract.
- Cool to room temperature. Will keep, refrigerated in an airtight container, for up to 1 month.
The greeks have been putting the (simple syrup) on their cakes for decades, now everyone is doing it. It is so easy to do, I always have some in my fridge. Try it, you will not regret it
.... and so have the Asians! , the Eygptian, the Jews, people of the Mediteranean and the wider world. Suddenly everything that was old has become new! Here are a few oldy worldy confectionery methods which have made recent comebacks:
Stain glass window effects in sugar and buttercream, wafer and rice paper flowers and other decorations, chocolate decorations, modeling chocolate and chocolate making. Homemade marizpan, homemade almond paste, homemade sugarpast, homemade sugar dough, homemade cast sugar trinket boxes and Easter panorama eggs We also used to pat out little models from butter to present at the table with freshly baked breakfast rolls. It's just like fashion, things go out of favour then they come back as if they were a new invention. A lot of what we see today is part of someone's heritage and a new take on classic patisserie. It's all been done before and it's lovely to see it all come back for new generations to enjoy!