Simple syrup to keep cake moist. Advice needed.

Decorating By sherik Updated 16 Aug 2015 , 11:00pm by asascakes

sherik Posted 6 May 2006 , 12:41am
post #1 of 26

I am doing my first wedding cake for a friend as a gift (serving 350) soon. It will be white cake with buttercream, covered with fondant. The fondant will be removed to serve. Since this cake is big (for me) I was thinking of using simple syrup to make sure it stays moist. It will be baked 2 1/2 days before serving.

Experienced help is appreciated.

25 replies
steph95 Posted 6 May 2006 , 3:48am
post #2 of 26

Can't help you at all, except a bump!!

cakesondemand Posted 6 May 2006 , 5:22am
post #3 of 26

you don't need anything but the buttercream and fondant the cake will be very moist the fondant will lock in the moisture you will only be making the cake heavier by adding simple syrup. Some people like fondant why is the fondant being removed before serving. As long as you don't use wilton fondant it should be good.

edencakes Posted 6 May 2006 , 6:06am
post #4 of 26

I use simple syrup on all of my cakes, and have never found it to make my cakes 'heavier'.

Just bring 1 cup of sugar and 1 cup of water to a boil, remove from heat and let cool (remember, be careful - sugar gets much hotter than water alone). You can add any flavorings or liqueurs you would like at this point.

I put mine in a squeeze bottle and literally drizzle it on each layer before icing. You can also brush it on, or even put it in a spray bottle.

Good luck!

Rodneyck Posted 6 May 2006 , 6:58am
post #5 of 26

I use simple syrup with flavorings as well. It really elevates the cakes giving it one more layer of flavor and so simple to make. Ewww...word play. lol.

sherik Posted 6 May 2006 , 6:53pm
post #6 of 26

Thank you all for your helpful advice.
Cakesondemand: I will be using Wilton fondant unless you can suggest a more pallet friendly ready made brand. I need 23 pounds and don't have a K.A. mixer yet so MMF is out of the question. I hate to pay shipping on 23 lbs. The bride loves the look of fondant, it is a must have.

flourgrl Posted 6 May 2006 , 7:00pm
post #7 of 26

I use simple syrup on all my wedding cakes as well...it will keep in the fridge after made for up to 1 month.
Just make sure you pour it into a separate bowl if brushing on...otherwise you will get crumbs in your batch and it will be garbage after that.
Squeeze bottle....good idea, never occurred to me!!! LOL!

KarenOR Posted 6 May 2006 , 8:41pm
post #8 of 26

If you are freezing cakes, would you do the simple syrup right before you wrap them up? I imagine it would be kind of pointless to try and do it after it's been frozen.

So, you would just add something like vanilla or almond extract to the boiled sugar mixture?

What do you guys recommend for chocolate cake?

Rodneyck Posted 6 May 2006 , 9:08pm
post #9 of 26

You can apply to the layers and then freeze.

Recommend for chocolate cake? Hmmmmm ..... oh my.... icon_biggrin.gif

You could do almost anything, but the liquors are the best, such as kahlua, ameretto, kirsch, brandy, frangelico, even the fruit ones, peach, orange triple sec, etc.

Your simple sugar is one part water, one part sugar, heat until sugar disolves (starts to boil), simmer for 1 minute then let cool.

Always add your flavorings when the mixture has cooled and for liquors, it is best to wait until you are ready to apply to the cake, just stir them in.

karebere Posted 6 May 2006 , 9:14pm
post #10 of 26

Doesn't this make the cake mushy on top and hard to ice? It sounds like it adds a little flavor to the cake but I sometimes have a hard enough time icing my cakes. It seems to me this would make it even more difficult? icon_confused.gif

leily Posted 6 May 2006 , 9:46pm
post #11 of 26
Quote:
Originally Posted by sherik

Thank you all for your helpful advice.
Cakesondemand: I will be using Wilton fondant unless you can suggest a more pallet friendly ready made brand. I need 23 pounds and don't have a K.A. mixer yet so MMF is out of the question. I hate to pay shipping on 23 lbs. The bride loves the look of fondant, it is a must have.




I haven't used it yet but there are a couple of ready made fondants out there.

Kitchen krafts carries pettinince fondant. I have heard good things about it. For 25 lbs shipping is about $16
http://www.kitchenkrafts.com/product.asp?pn=IN0277

I also searched for Satin Icing, another brand I have heard great things about. This website has it in 20# buckets and shipping is about $16 again for up to 26# They also have other colors and Choco Pan (chocolate fondant)
http://www.intotheoven.com/fondant-c-2.html

I hope this helps. Hopefully it is worth spending the little extra money so you have good fondant, instead of just taking off the wilton fondant and throwing it away.

Leily

flourgrl Posted 6 May 2006 , 9:55pm
post #12 of 26
Quote:
Originally Posted by karebere

Doesn't this make the cake mushy on top and hard to ice? It sounds like it adds a little flavor to the cake but I sometimes have a hard enough time icing my cakes. It seems to me this would make it even more difficult? icon_confused.gif




Not at all....the syrup is applied to the cut layers of cake...when you torte and fill your cake layers.

Kimanalynn Posted 6 May 2006 , 10:05pm
post #13 of 26

Any recommendations for chocolate that doesn't involve liquor? I am making a cake for my daughter's kindergarten graduation, and I am going to freeze it for about four days, so I think i will try the simple syrup to help keep it moist.

karebere Posted 6 May 2006 , 10:38pm
post #14 of 26
Quote:
Originally Posted by flourgrl

Quote:
Originally Posted by karebere

Doesn't this make the cake mushy on top and hard to ice? It sounds like it adds a little flavor to the cake but I sometimes have a hard enough time icing my cakes. It seems to me this would make it even more difficult? icon_confused.gif



Not at all....the syrup is applied to the cut layers of cake...when you torte and fill your cake layers.





OK so I know this is probably really strupid but.....so you drizzle the cakes with the simple surup and then put the tops that you drizzled together (filled or not) as the middle of the cake? icon_confused.gif That makes much more sense icon_biggrin.gif

Rodneyck Posted 7 May 2006 , 4:48am
post #15 of 26

Other flavors, non-alcoholic, are any extracts (actually, aren't extracts part alcohol though?, lol), rose water, orange blossom water or use no flavorings at all, just the simple sugar mixture as a softening agent.

To answer karebere's question, yes, you could drizzle, but the best way to apply without stirring up crumbs is to just dab with a pastry brush, don't drag or wipe. You dab on the syrup on each cut layer and on top of the cake if you like.

debbie2881 Posted 7 May 2006 , 8:01pm
post #16 of 26

I ordered a cake from someone a couple years ago and they did the simple syrup and the cake was horrible. It was soggy and wet and yuck. I can't even think about it. I would never do simple syrup but thats just my opinion. I havent had a dry cake. I think scratch cakes are drier isnt it? Are you doing your cake from scratch?

tatetart Posted 7 May 2006 , 8:13pm
post #17 of 26

I always use simple syrup on my cakes. And I always get favorable comments. The cakes are never soggy. I brush the syrup on a slightly warm cake.

But if you really want a well flavored cake, I would recommend that your reconsider using Wilton fondant. I use Satin Ice or Pettinice with great results.

sherik Posted 7 May 2006 , 10:20pm
post #18 of 26

debbie2881: I am using Duncan Hines white cake mixes, no time for cakes by scratch. I have 5 cakes between now and June 17th (the wedding). I also work full time. One Big Ben-St. Stephen's tower and the other a castle. These both are very detailed.
I am going to use Satin Ice on the wedding cake.

I have used raspberry liquoir in simple syrup in the past (not on a wedding cake, pound cake). I cooked it on the stove until the alchol was gone then added to the syrup. It was great.

Thanks all for your help thumbs_up.gif

debbie2881 Posted 8 May 2006 , 3:27pm
post #19 of 26

sherik you have alot going on, goodluck getting through the next month.

dahuns Posted 20 May 2013 , 12:21pm
post #20 of 26

I wouldn't use Wilton fondant if you can help it.  Wilton fondant tastes terrible.  I make my own MMF without using a mixer.  I just mix it by hand and it is not hard at all.  Takes me about 10 minutes to make a batch.  Here's the recipe I use:  http://allrecipes.com/Recipe/Marshmallow-Fondant/Detail.aspx

My fondant turns out great every time.  Good luck!

tabathaba Posted 20 May 2013 , 12:32pm
post #21 of 26

AI definitely recommend Satin Ice.

Matrishyoshka Posted 22 Apr 2015 , 5:41pm
post #22 of 26

Hi 

I didn't want to start a new forum since this is related.. but does anyone know if adding simple syrup to my cake will make it mold faster? I read on the Woodland Bakery blog that it can make your cake mold faster?? :S

asascakes Posted 10 Aug 2015 , 2:46am
post #23 of 26

bump Matrishyoshka's question

ropalma Posted 11 Aug 2015 , 8:41pm
post #24 of 26

For MMF you do not need a mixer.  At least I do not use a mixer, I mix the melted marshmallow with the powder sugar and knead, knead, knead

Norcalhiker Posted 12 Aug 2015 , 3:25am
post #25 of 26

Regarding fondant. Best taste and best to work with is Massa Ticino Carma. I was just playing with some today on a dummie. It was leftover from a 3-day workshop I recently attended.  The piece has been wrapped in plastic and sitting on my counter for 2 weeks, yet rolled out and draped beautifully.   I wadded it up and re-rolled it several times to see if I could ruin it.  The stuff is so good after using it in the workshop, then playing with it at home, it's still good for practice, so I saved it.  Personally I don't like fondant, nor does anyone in my circle, so I don't use it.  But if I were going to use fondant, it would be Massa.  It's not cheap, the high-end bakers I know tell me it's $$$, but they all say it's worth it.  


We we used Satin Ice at the workshop as well, but no one draped a cake with it.  Its given to elephant skin, so no one wanted to risk their cakes.  

asascakes Posted 16 Aug 2015 , 11:00pm
post #26 of 26

I think the last 2 posts landed on the wrong thread

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