How do I use simple syrup? I'm making a scratch cake because I'm taking it with me to Florida on Saturday (on a plane ). I figure the scratch cake will be denser and hold up better. Anyway, everytime i make a white scratch cake it seems to be dry, so I thought I'd give simple syrup a try. How much simple syrup do you use on each layer? Can you flavor it with lorann oils? It's for a baby shower so I don't want to use alcohol. Any tips would be greatly appreciated!

beachcakes:

what size cake are you making?

In advance this is a simple recipe that I always use on my cakes.

Soaking Syrup

1 cup of water
1/2 cup of granulated sugar
1 tablespoon of vanilla
1 tablespoon of other extract of your choice ( I use almond )

Boil water. Add sugar. Continue boiling for 5 minutes or so. Remove from heat. Let it get lukewarm and then add the extracts.

Let it cool completley and brush on cake, spray or sprinkle until cake is completely moistened.

This recip is enough for a 8 x 4 round cake.

You can double it for larger cakes and only soak the cake as moist as desired. Leftover syrup can be stored in fridge.

Just trying to bump this up some...can't answer all of your questions, but one I do know is that I put it on the cake after taking it out of the pan. Just brush on a layer, not real heavy, just enough to seal the outside....

Ooo marialovescakes - thanks for the recipe - I'm making a stacked - 2 9" rounds, 2 6" rounds. they're generally about 2" high each. I'm making a duplicate of the clothesline cake in my photos. Do you use the whole recipe?

jscakes - do you put it on while the cake is still warm? I generally turn out the pans 15 min after taking out of the oven.

What if i need to freeze the cake? I'm contemplating baking tonite and freezing since I have cookies to do too!

Someone told me that they use white corn syrup and vanilla, but maria's post is what I would use!

yes, and yes to freezing...I've done it.

I soak all of my cakes, this methode have been used for centuries in french pastries and cakes. You can use liquors or homemade syrup, Maria's recipe is perfect. I take one cup of corn syrup+one cup of water and a table spoon of flavoring , bring to a boil, after it cools I put it in a spray bottle. I usually slice my cake in 3 layers and soak each layer individually, then I torte and ice. People love it !!!!!

Hi! I've been wondering about simple sirup, too. Is this only for scratch recipe cakes or box mixes too? You brush it on--(with a pastry brush?)--just after removing layers from pan(s)? How long before you can ice the cake? With buttercream icing?

Thanks!!

At Sam's Club this past weekend, I found a bulk pack of 12 twelve-ounce squeeze bottles for food service for $3.00! I'm going to make several flavors and keep them in the 'fridge.

~ Sherri

Simple syrup:

equal amounts of granulated sugar and water, bring to a boil, add acid ( a few lemon slices) to keep from recrystalizing.

you can then store in large container and put out a few ounces at a time.

Flavor with any extract, syrup or liquor and brush on, yes, with a pastry brush.

Can be done to ANY cake, boxed mix or scratch cake.

It was done because European cakes tended to be dry and flavorless. This "syrup" acted as a sort of preservative (sugar, is also a growing medium..so it's like 6 of one and 1/2 dozen of another) and to add extra flavor to the cake.

now, it's just used because it's just yummy! Even just using it plain with no flavoring assures you that your cake is moist!

HTH

Thanks ThePastryDiva, that really clears up my questions!

soaking means spraying it with the syrup. Or do you actually place the cake in the syrup and soak it?