Simple Syrup

Baking By nateandphoebe Updated 17 Sep 2010 , 9:59am by Kahlua

nateandphoebe Posted 17 Sep 2010 , 6:38am
post #1 of 6

I've got a cake that is currently covered in ganache, which I am going to put fondant over later.

I understand I need to brush the ganache with simple syrup first to help the fondant stick. I am finding vastly different ratios in recipes though so I don't know which is best!

Should I use sugar and water at 1:1 or 2:1? And how long should I boil it for?

Sorry for the really basic question, but I am a real novice at this. Thanks icon_smile.gif

5 replies
chocolatestone Posted 17 Sep 2010 , 6:59am
post #2 of 6

I use smooth apricot jam mixed with an equal amount of hot water. The hot water dissolves the jam into a nice syrup which brushes well onto the ganache.

nateandphoebe Posted 17 Sep 2010 , 7:18am
post #3 of 6

I don't have any jam in the house! Only marmalade which is no good.

brincess_b Posted 17 Sep 2010 , 8:40am
post #4 of 6

i use 1:1 for simple syrup, in this case it doesnt really matter as long at the surface of the cake is damp for the fondant to stick to.
as long as u dont pick up any bits, you could just use marmlade as well.
or, you could just use some vodka or other alcohol.

Bluehue Posted 17 Sep 2010 , 9:03am
post #5 of 6

I make my sugar syrup by adding 1/4 cup of castor sugar to 1/4 cup water.
Place in small saucepan - stirring until it just comes to the boil.
Remove fom heat - allow to cool - then transfer to a sterilzed jar.

When i wish to use it - i pour a little into a clean dish - and dab my paintbrush in there....returning the rest to the fridge.
That way you aren't cross contaminating it.

Keeps in the fridge for up to Month.

Bluehue. icon_smile.gif

Kahlua Posted 17 Sep 2010 , 9:59am
post #6 of 6

I put syrup 1:1 under my ganache to keep the cake moist. Nothing over the ganache and I never have a problem with the fondant not sticking icon_smile.gif

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