Can You Put Simple Syrup On A Butter Cake?
Decorating By crazycakes2007 Updated 2 Sep 2007 , 8:17am by cakenutz
Has anyone ever put simple syrup on a butter cake, or is that just for genois or a dryer type cake? I'm wanting my cake to be more moist! Tell me if you think I'm weird! Cheryl
I do it all the time! I'm kind of an addict. 
I usually use the DaVinci's syrups because they're pretty inexpensive at Cash and Carry (There is one in Everett if you don't have one closer to you.)
I can get a variety of flavors.
I don't have to do the alchohol (I do lots of cake for church friends who don't drink whatsoever).
If I have leftovers I get to drink it! I use it in my coffee or my other favorite thing to do is put it in lemonade with a little sprite. Lemonade with peach, raspberry, strawberry or pretty much any other fruity flavor is really good!
Oops! I got off track there. Sorry, I've been canning all day and I'm a little tired. 
I use simple syrup sometimes. I make my own and flavor it to match the cake, most often using a blend of almond/butter/vanilla.
In a small saucepan, stir together 1 cup water and 1 cup sugar, heat till sugar is dissolved and then to just barely boiling. Remove from heat. Add flavoring to your taste. Cool, pour into a squirt bottle, shake well and then squirt! 
Thank you all for taking the time to post in detail! Anna, I AM making a vanilla butter cake (white), so how much vanilla do you add? Do you butter flavoring?
Cheryl
I add 1T of my blend to the syrup...each tablespoon = 1 tsp vanilla, 1 tsp almond and 1 tsp butter flavorings. I don't add a lot of syrup to each layer. You don't have to add any flavoring at all. It is all a matter of whatever you prefer. If you want it to be just vanilla, or if you want butter & vanilla, add enough so it tastes good to you.
I use simple syrup sometimes. I make my own and flavor it to match the cake, most often using a blend of almond/butter/vanilla.
In a small saucepan, stir together 1 cup water and 1 cup sugar, heat till sugar is dissolved and then to just barely boiling. Remove from heat. Add flavoring to your taste. Cool, pour into a squirt bottle, shake well and then squirt!
I like that shake and squirt idea, I will have to try it.
What I've learnt to do is to take equal quantities of sieved apricot jam and boiled water, bring to the boil in the microwave, then add a tablespoon of flavouring mix or liqueur (I usually use grand marnier - my excuse is that the brandy is a "preservative", both for me and the cake 
).
This is cooled and then brushed over any cake with a pastry brush - you can use as much or as little as you like.
This dries to a slightly sticky finish which makes ganache or frosting application incredibly easy and the apricot jam does not seem to affect the taste of the cake in any way.
HTH
Ozcookie, that sounds sooooo gooood! I just made a simple syrup from the book Cocolat that was too sweet. I should have used your recipe, Sugarfrosted, I assumed it was the same, but it actually was 2 cups of sugar to 1 cup of water. I'll have to try the apricot jelly, 'cause that sounds like it could give moisture without being icky sweet? Cheryl
You can always add more hot water to the syrup to dilute it.
Just be careful about how much you use. When I made my DD wedding cake a did one tier choc with raspberry filling I thought I'd kick it up a little and used Godiva choc liquor in simple syrup. Needless to say the 1/2 cup I used was way to much. That layer started to bulge and slide 
It waqs the 2nd from the bottom. started oozing thank God I could remove it without ruining everything(night b4 wedding) It was 1 Am had to go to walmart buy a10" cake scrape off all its fudge icing tort it and start again. The mother of the bride stayed up all night but the bride had a gorgeous cake LOL. Moral to story less is best LOL
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