why is this necessary and anyone got a recipe for this?
It is only necessary for genoise or classis sponge cakes. It adds moisture to what is typically a dry cake.
You can also use it to rescue an overbaked cake, sometimes.
simple syrup is equal parts sugar and water, bring it to a boil for about 5 minutes then cool before using. It can be kept in the fridge for a few days, but it will mold quickly. You can also make it with liquids other than water, or add liquor for flavoring.
I use it on all my cakes, it adds moistness, and I flavor each one to compliment the filling I am using in the cake.
1 cup Granulated Sugar
1 cup water
a few drops of any flavor extract
Boil sugar and water till sugar is dissolved
remove from heat and add just a few drops of extract, they are strong so be careful
Or one I make quite often for a chocolate or white cake
same amount of sugar and water but I also add 1 Tablespoon instant coffee granules, boil, remove from heat and add 1 T. Kahlua liquere.
I cut the tops off all my cakes layers to level, then just brush the syrup onto the cut surfaces with a pastry brush, just enough to moisten, not soaking. Any leftover syrup can be frozen, thawed and used for another cake.
Simple Syrup threads:
(Different application methods and recipes, tips.)
http://forum.cakecentral.com/cake-decorating-ftopict-55178-.html
http://forum.cakecentral.com/cake-decorating-ftopict-65643-.html
HTH
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