About Simple Syrup

Baking By miny Updated 20 Feb 2010 , 12:16pm by Kakesbykay

miny Posted 6 Feb 2010 , 10:01am
post #1 of 6

When is the best time to apply it? I don't know if I have to put it on a warm, at room temperature or a cold refridgerated cake? What's the best time to get a good absortion? And what amount?I want my cake to be moist but not soupy. TIA for your help

5 replies
MaloSlatko Posted 6 Feb 2010 , 11:16am
post #2 of 6

I apply it to the cake once it has cooled to room temperature, this has always worked so far. As for amount I just brush generously over each cake layer with a pastry brush. Hope that helps.

bashini Posted 6 Feb 2010 , 12:09pm
post #3 of 6

I make sugar syrup with 2 tablespoons sugar to 2 tablespoons of warm water. I torte the cake and brush the syrup on each layer before putting filling. icon_smile.gif

leah_s Posted 6 Feb 2010 , 12:54pm
post #4 of 6

Well, I make it 3 cups of sugar and 3 cups of water, boiled briefly until clear and cooled. I use a lot of the stuff. In the fridge it keeps a loooong time. I use a small hole squirt bottle to put it on.

miny Posted 7 Feb 2010 , 9:04pm
post #5 of 6

Thanks for the replies, so it's room temperature right before assembling the layers, got it!

Kakesbykay Posted 20 Feb 2010 , 12:16pm
post #6 of 6

thank you all for the recipe..

Quote by @%username% on %date%