Simple syrup is just sugar & water.
Here is Louisiana we use it on pancakes & biscuits too! Here's what I do...
1. I use a mason jar.
2. I fill it up w/ regular white sugar.
3. I add water to a saucepan & boil.
4. Pour the water over the sugar.
5. Pour slowly & then stir till sugar is dissolved.
6. Mixture should not be thin. It should be a little bit thick.
7. Then I use a pastry brush & cover my cake with it.
It keeps the cakes moist, it crumb coats the cakes, also it will add the right amount of sweetness to your cakes! I use it on my wedding cakes. I bake them a few days ahead of the wedding. Simple Syrup keeps them moist.
Good luck~
I recently froze some cakes... I cooled completely, wrapped them in saran wrap; then wrapped in aluminum foil and froze... when I took them out to thaw, I took the aluminum foil off of them and left the saran wrap on... when I got home that evening, I removed the saran wrap to find cakes that were very moist and you could not tell they'd been frozen ...
I know I have seen a simple syrup recipe on here somewhere.... I will look...
A very simple recipe is to just use equal parts of water and sugar. I just put the sugar and water in the pot let the water come to a boil and turn off the heat. You can add any flavoring that you would like; vanilla, liquor, whatever works with the type of cake you are making.
Yep, I freeze the cakes after I put the sugar syrup on it. I wrap my cakes in saran wrap & then tinfoil. If the cake is going to be frozen for more then a week I add a trash bag around it! Squirrellycakes taught me that! It works!!!!!
I've been wondering about the simple syrup, or apricot glaze, whichever you use, does the saran stick to it when you wrap the cake or does it soak in enough that it doesn't stick? May be a silly question, but I've had visions of trying to peel saran off after it was stuck! Janice
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