im hoping some one can help, im sure you can im looking for some Tasty syrup recipes, ive heard its just sugar/water . . and what ever you want the flavour off. ive had a look on google, but looking for Tried and tested real working recipes

i make a great Vanilla sponge, but id really like to have a way to offer much more choice, right now its either Vanilla or chocolate. i hope some one can offer me some advice thank you

If you dont mind my asking, why can you only make either a chocolate or a vanilla cake??

Usually if someone mists or brushes simple syrup on a cake, they do it more to keep the cake moist, not necessarily for flavor. The syrup itself doesnt really lend enough flavor to really flavor a cake, and even then the flavor would only be on the outside, not the inside. If you want your cake to be a different flavor, you should try a particular flavor cake recipe.

What she ^^^^ said.

Just so you know, though, simple syrup is made from equal parts water and sugar by weight (and the weight of water is easy, a pint of water weighs one pound). Mix the water and sugar together and bring to a boil. Remove from the heat and stir gently until all the sugar is dissolved (do not stir too vigorously or you may form crystals). If you want to flavor it, add at this point. HTH!

Brandy Simple Syrup

Serves/Yields: 2 cups syrup for 2 cakes. (24 servings)
Prep. Time: 10 Minutes
Cook Time: 5 Minutes
Category: Frostings
Difficulty: easy


Simple Syrup is brushed on cakes for added moisture and flavor. This one can be flavored with brandy or rum.


2 cups water
1 cup white sugar
1/2 teaspoon grated lemon zest
1/4 cup brandy


1 In a saucepan, combine water, sugar and lemon zest. Bring mixture to a boil and continue boiling for 5 minutes. Strain into a sealable container, removing the lemon zest. Allow to cool, then cover and store in refrigerator.

2 When ready to use, mix in brandy. Brush onto cake layers before frosting.

Source: Glory
Contributed by: on Monday, April 26. 2004 at 16:33:22

I wasn't the one that Made it. It's really Good. In Puerto Rico, That's How they Make it, Too . Thanks to the one that Posted the Recipe.

Thank You
Margie from CT

I often use syrups when making genoise sponge cakes. I suggest getting yourself some liqueurs - Kahlua, Frangelico, Rum, Calvados, Limoncello etc. and add about two tablespoons per cup of syrup. Although the quantity is really a matter of personal preference so just experiment.

Have fun

Oh those sound yummy I never thought about putting liquers in will have to try some of my faves and see how they go !! thank you X

http://cakecentral.com/cake_recipe-1977-Cake-Mix-extender.html

Try adding this to any cake mix, any flavor (strawberry, butter pecan, pineapple, etc.). Sift your flour, sugar, and your cake mix before mixing. I get rave reviews, and you dont need syrup to moisten it.

Jayde, I have to say this, I LOVE your avatar

Thanks I have gotten more than one compliment.

The funny part about it, is that I am so not a cookie baker. I mean I bake them, but for for a personal thing, not to sell. I was choosing my avatar, when my best friend was over. He liked this one the best. I wish that it said cake not cookies though.

I just added some syrup recipes to our vault...not sure how long it takes to show up.