Just curious if you use a simple syrup and how you apply it? On Amazing Wedding Cakes this past week, the girl at Chris Garren's was applying it with a squeeze bottle like you use for ketchup or mustard.
I use simple syrup on just about every cake (usually flavored with liqueur to complement the cake and filling flavors). I either brush it on, or use a squirt bottle with a VERY small opening (I don't want a soggy cake). Some people also like to use a spray bottle, but I haven't myself.
How or what do you flavour it with. I've only made it with sugar and water. Can you make it with alcohol and sugar?
I do use them for some cakes & I apply with a medicine syringe.
I use a squeeze bottle. I use it for flavor enhancement.
What is the technical reasoning for using a simple syrup on a cake? (just curious)
The TECHNICAL reason that simple syrups are used (mainly on scratch cakes) to help cakes retain their moisture over the course of the decorating process (cake mixes and commercially produced goods have corn syrup solids and/or other additives to help retain their moisture). This was the only method bakers and pastry chefs had "back in the day" to keep a cake moist before the advent of food additives and other products used in many commercial baked goods today to give them an extended shelf life. Simple syrup will NOT make an overbaked (and consequently dry) cake more palatable... it'll just wind up soggy. Again it's not to GIVE moisture, only to help maintain moisture.
As also mentioned, the simple syrup can be used to deliver another layer of flavor to a cake. I make my simple syrup in large batches (equal amounts by WEIGHT of sugar and water, heated until just dissolved--no need to boil) and flavor smaller portions as needed. I use extracts and liqueurs that will complement the flavor and filling of the cake. For example, a chocolate almond cake might get amaretto, godiva, or a combination. A lemon cake is delicious infused with chambord (raspberry) flavored syrup. The possibilities are endless.
And take a notepad when you go to the liquor store--there's tons and tons and tons of different flavors. I mean, watermelon and tea flavored and it's just amazing. And I like to get the little bitty bottles to test. Someone once recommended Hot Damn--it's a cinnamon flavor and I'm a cinnamonaholic but the HD reminded me of dental work so--test 'em out!!
My default flavor is Grand Marnier--orangey-ish.
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