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Simple sryup?

post #1 of 32
Thread Starter 
so I was watching a video on youtube, and before he stacked the cake he add simple syrup. So my question is have any of u guys tryed this and if so does it really help to keep the cake moist and add more flavor?
post #2 of 32
I have read about people doing this to add moisture and flavor. I will be trying this for a cake I am making for Easter. Will let you know how that goes. The cake I will be using it on is a Red Velvet cake made from scratch, which generally are dryer than the box version.
post #3 of 32
Thread Starter 
Let me know how it goes, i wanna see if this is something i should start trying!
post #4 of 32
Yes, simple syrup makes a cake moist and can also add flavor. I use it all the time. And you can use much more than you think. You think you are drowning the poor cake, but you are not.

You can make your own (boil equal parts sugar and water - allow to cool) or purchase coffee syrups (what I do) for the many complimentary flavors.

I use simple syrup when I have to make the cake days in advance but not far enough ahead to worry about freezing it. I also use it on my red velvet. People in this area like their red velvet WET (seriously wet). So, I add a ton of vanilla coffee syrup and they love it.

Play with it. You will like it!!

Oh, I always use it on petit-fours.. always! Those little babies dry out so easily.
post #5 of 32
Huh. I'm confused. I once put quite a bit of simple syrup on a dry cake and it crumbled apart from too much moisture. Now when I need to use, I use it sparingly.
post #6 of 32
I use it all the time, love it,I've flavored it with lemon extract a few times and it's great. Hth
Lyndi M.
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Lyndi M.
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post #7 of 32
Ok, I made a red velvet cake from scratch and used the simple syrup - both first time recipe tries - and the cake was not as moist as I thought it would be. However, it was not as dry as past red velvet cakes I have made.

I am confused as well about how much to use of the simple syrup. A few people said to spray it on, others said to pastry brush it on, but all said to use the simple syrup sparingly. Perhaps I used mine too sparingly? I brushed both the tops and the bottoms of all three layers, wrapped them, put them in the refrigerator for a bit before layer with cream cheese filling and crumb coat, etc. I am not looking for a 'wet cake' I am just looking for the 'just right cake' moisture-wise, much like Goldie Locks and her porridge search!

As always, I am looking for additional help and information as I continue on my cake adventures! Just a quick thanks, but no less of a huge one to everyone here who has helped me along the way - very much apprecited!
post #8 of 32
Sparingly is in the eye of the beholder. And of course it depends on your cake that day.... not a set rule.

Too give you an idea, on my red velvet I probably use a quarter cup per 1/4 sheet single layer. Just less than that for a 10" round.

I'm feeling it's safe to say it's a trial and error thing. Keep pouring until it's enough for YOU... your cake, your baking, your climate, your humidity, your temperature, blah, blah, blah.

Your going to have to bake a tester cake and try it out on your own.
post #9 of 32
I had three 10 inch layers, and I know I didn't even use a 1/4 cup for all three in totoal! A starting amount is nice because 'spraying' or 'brushing' just doesn't give you an idea of how much to start with. Thanks for the info icon_smile.gif I'll do a tester cake and see how it goes. Will update when I get that far icon_smile.gif
post #10 of 32
I had three 10 inch layers, and I know I didn't even use a 1/4 cup for all three in totoal! A starting amount is nice because 'spraying' or 'brushing' just doesn't give you an idea of how much to start with. Thanks for the info icon_smile.gif I'll do a tester cake and see how it goes. Will update when I get that far icon_smile.gif
post #11 of 32
I use quite a bit, as I put it on with a squeeze bottle. Afte a while you just develop a "feel" for it. I know I ue way more than 1/4 cup for three 10" tiers, though.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #12 of 32
Does anyone know why red velvet cake made from scratch is not a very moist cake? I have found people using box cakes and altering them to be red velvet, but the box cakes have preservatives in them which makes them moist. I think I'm on my 12th red velvet cake recipe, and I am still searching. The simply syrup may be the key to the moisture for a red velvet, provided I use enough instead of just a couple of brushings with it -laugh- My newbie-ness is showing again!
post #13 of 32
Quote:
Originally Posted by leah_s

I use quite a bit, as I put it on with a squeeze bottle. Afte a while you just develop a "feel" for it. I know I ue way more than 1/4 cup for three 10" tiers, though.



I agree it's a feel. I use a squeeze bottle also.

I can't imagine the point of using less 1/4 cup for three tiers total. Why bother?
I use a lot and it's never soggy.
post #14 of 32
Quote:
Originally Posted by NJCakery

Does anyone know why red velvet cake made from scratch is not a very moist cake? I have found people using box cakes and altering them to be red velvet, but the box cakes have preservatives in them which makes them moist. I think I'm on my 12th red velvet cake recipe, and I am still searching. The simply syrup may be the key to the moisture for a red velvet, provided I use enough instead of just a couple of brushings with it -laugh- My newbie-ness is showing again!



My scratch red velvet is one of the the moistest cakes I make. Are you using a traditional buttermilk/oil/vinegar/baking soda recipe or a butter based one? If it's butter based, it could be overmixing, overbaking, not using room temp ingredients, not creaming enough etc.

Oil based cakes are super moist all by themselves because of the oil, so if you are using one then I can only think you are overbaking.

Good luck,

Jen
post #15 of 32
I have been using butter based one, and heeded the advice of not over mixing along with room temperature ingredients. I believe I am creaming it properly - sometimes it is hard to go by written directions and mixers differ and all that, but my other cakes turn out fine. I don't think they are overbaked. Used the flower nail for the 10inch rounds to help prevent that, and when cut open there isn't evidence at the edges of being over baked. I have not tried an oil based red velvet, so I will look up some and see how that goes.

Thank you for the input - very much appreciated. If you care to share your red velvet cake recipe I would appreciate it icon_smile.gif Thanks again!
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