Does Anyone Brush On A Simple Syrup?

Decorating By pkgurl Updated 25 Aug 2008 , 11:17pm by jules1719

pkgurl Posted 7 Aug 2008 , 10:57pm
post #1 of 42

I'm wondering if I should do this to keep the cake moist. I haven't seen anyone mention it on here before, and am just wondering? Thanks.

41 replies
leah_s Posted 7 Aug 2008 , 10:58pm
post #2 of 42

Yes, Always. Every cake.

sari66 Posted 7 Aug 2008 , 10:59pm
post #3 of 42

Me too

solascakes Posted 7 Aug 2008 , 11:05pm
post #4 of 42

please how do i make a syrup and do you mean brushing the cake before icing or if just presenting un iced, thanks

Chef_Rinny Posted 7 Aug 2008 , 11:12pm
post #5 of 42

I use simple syrup on ALL cakes!!! It does wonders!

It's equal parts sugar to water-bring it to a boil and let it cool completely. You can add flavorings to it if you want to add a subtle flavor to the cake. Brush it on the cake layers using a pastry brush.

pkgurl Posted 7 Aug 2008 , 11:18pm
post #6 of 42

Thanks so much. Time to whip it up so it cools in time thumbs_up.gif

solascakes Posted 7 Aug 2008 , 11:25pm
post #7 of 42

thanks a lot

sweetiemama Posted 7 Aug 2008 , 11:26pm
post #8 of 42

O.K., I am convinced! I always wondered if it really helped that much with moisture. Thanks!

moreCakePlz Posted 7 Aug 2008 , 11:35pm
post #9 of 42

Honestly I donât like the taste of cakes that are brushed with syrup (especially the syrups flavored with liquor). I just think it feels too gooey on my tongue. But Iâm strange, I also donât like pudding, custard, jell-o or anything that is soft and gushy.

peacenique Posted 8 Aug 2008 , 1:37pm
post #10 of 42

I'm incredibly new to this, however, I have brushed mine with flavoured simple syrup.
I bought that concentrated flavouring (sorry, name?).
I put raspberry flavoured simple syrup on the cake with raspberry filling; blueberry flavoured syrup on the one with blueberry... etc.
I found that it makes the flavour of the filling explode, so to speak.

wendydou Posted 18 Aug 2008 , 10:33am
post #11 of 42

how long does it keep and does it have to be refridgerated??


pkgurl Posted 18 Aug 2008 , 1:22pm
post #12 of 42

I didn't refrigerate it (no room) and it was so delicious and moist. I made it on a Thursday night and was still eating leftovers on the following Wednesday and it was still delicious! icon_smile.gif

bobhope Posted 18 Aug 2008 , 1:49pm
post #13 of 42

i brush simple syrup all the time.. i like adding vanilla flavor into it..yummy icon_biggrin.gif

Juny1980 Posted 18 Aug 2008 , 1:52pm
post #14 of 42

Hi pkgurl,

I, too, use simple syrups to make my cakes more moist. I use all kinds of flavorings too, but the most popular are vanilla and almond. I brush it on right before icing (once it's come back to room temp after being in the freezer). Everyone loves it!

I love using simple syrups because they help a dry cake come to life. It really does work...try it and you'll see.

Have a great week thumbs_up.gif

wendydou Posted 18 Aug 2008 , 2:33pm
post #15 of 42

I meant the syrup.. does that need to be refridgerated?? how long will that keep??


bobhope Posted 18 Aug 2008 , 2:41pm
post #16 of 42

from peggy porschen's book, it says to refrigerate in a sealed container & bring to room temp before diddn't say tho for how long it will stay good.i've had left overs that was still good even after almost 2wks. hth...


SweetHeather Posted 18 Aug 2008 , 2:58pm
post #17 of 42

One thing to add---pour a little into a bowl to use it and add more if you need it. If you put it on a choc cake right from main bowl will have crumbs in it and then can't use leftovers on a vanilla cake later...straining doesn't always take out all the crumbs. This is common sense I guess but I learned the hard way (duh) LOL

prettycakes Posted 18 Aug 2008 , 3:22pm
post #18 of 42

Wow! I didn't realize that simple syrups were so popular. I have been baking a decorating for a few years now, and when I tried vanilla syrup on a cake that my family ate, they said it was too sweet. I have been afraid to use it since. I hate to use customers as test subjects, but I do have a vanilla cake that I might try it on this week.

Edit Posted 18 Aug 2008 , 3:29pm
post #19 of 42

I kept simple syrup in the fridge for an average of 2 weeks, but after that it got mouldy icon_confused.gif I don't bring it to room temp before using but I add my flavoring to a small amount of syrup (as much as I need for the certain cake) and you don't want to brush from the big pot of syrup, it would contaminate the whole thing and make it spoil earlier. Besides the chocolate crumbs icon_lol.gif

tammy624 Posted 18 Aug 2008 , 3:33pm
post #20 of 42

what type of simple syrup would you use for a carrot cake...if any?

Edit Posted 24 Aug 2008 , 12:07am
post #21 of 42

I wouldn't use syrup on my carrot cake, it it nice and moist anyway.

peacenique Posted 25 Aug 2008 , 1:42am
post #22 of 42

If you DID want to flavour simple syrup for carrot cake, I think it might be interesting to try cinnamon oil in the syrup... or maybe coconut extract? Hmmmm....
(not that I've tried either)

lasvegasmommma Posted 25 Aug 2008 , 4:44pm
post #23 of 42

Has anyone tried spraying it on instead of brushing? Maybe that would cut down on the sweetness because you wouldn't use as much?

Do you put the simple syrup on your layers, AS WELL as the top of the cake?

staceyboots Posted 25 Aug 2008 , 4:56pm
post #24 of 42
Originally Posted by lasvegasmommma

Has anyone tried spraying it on instead of brushing? Maybe that would cut down on the sweetness because you wouldn't use as much?

I use a squeeze bottle to apply my moistening syrup to my layers but i have read on CC that some members use a typical spray bottle.

Originally Posted by lasvegasmommma

Do you put the simple syrup on your layers, AS WELL as the top of the cake?

I apply moistening syrup to the top of the cake as well.


jules1719 Posted 25 Aug 2008 , 5:00pm
post #25 of 42

Simple syrup will keep in a clean, sanitized container for weeks, if not months in the fridge. If it gets moldy, the container was dirty.

I use it on all cakes. Even those containing oil. Carrot cake gets soaked with straight orange juice, which due to the sugar content, may as well be simple syrup. Beware of cinnamon oil... a single drop goes a long, long way.

You can find in kitchen supply outlets white plastic containers that have a perforated top. Kinda like the spray of a garden hose. These work great for soaking cakes evenly.

lecrn Posted 25 Aug 2008 , 5:23pm
post #26 of 42

I always use simple syrup. I usually use LorAnn oils to flavor. Just use complimentary flavors. I love to use coffee, rasp, or orange with choc. cake. It makes the cake moist & gives it a subtle flavor.

APrettyCake Posted 25 Aug 2008 , 5:30pm
post #27 of 42

I used simple syrup (vanilla-almond) on a cake I did a couple of weeks ago for the mere fact that I was going out of town on Friday and had to have it done Thursday for a Saturday party. It got RAVE reviews - lots of my business cards got distributed with that one because of how much it was enjoyed. Some of my good friends were at the party and said it was phenominal.
So...I had to try it. I really thought it was too sweet...but then again my cake was super fresh when I had it, not a few days old. Could just be I don't like too sweet things icon_smile.gif My daughter loved it, so did my son.
I will continue to use it on cakes I can't bake less than 2 days before an event, though, since I really have to attribute it to that party cake's success.

Tide89 Posted 25 Aug 2008 , 5:34pm
post #28 of 42

I always use it on my cakes and I get rave reviews! Almond flavor has been the most popular so far!

wendalynn11 Posted 25 Aug 2008 , 5:42pm
post #29 of 42

CAn you use a simple syrup on a cake you are going to carve though? Doesn't it get too moist and squishy to carve?

jules1719 Posted 25 Aug 2008 , 5:56pm
post #30 of 42

Some cakes you want to soak, like genoise and some butter cakes. Some cakes just get a lite sprinkle. If you are going to carve the cake, I assume it's a firm cake to begin with, and you aren't aiming to soak it, so no, it shouldn't be squishy from the syrup. All my cakes get syrup, all the time, even if they are carved.

Pound cakes should be soaked directly from the oven to allow the syrup to distribute evenly.

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