How to Make Simple Syrup
Simple syrup is a thick viscous liquid containing water, dissolved sugar and sometimes flavors, extracts and alcohol. Simple syrups are used to keep cakes and cupcakes moist. Simply spray this syrup over your cake layers and cupcakes before frosting for softer and more moist cakes. You might want to reduce the sugar quantity in your cakes and cupcakes if you intend to use a simple syrup so as to balance out the sweetness from the syrup. Simple syrups usually contain 1 part sugar and 1 part water.
INGREDIENTS:
(1) 1 Part Granulated White Sugar
(2) 1 Part Water
(3) Though optional, you can add flavors to your simple syrup to heighten the flavor of your cakes and cupcakes. I also love adding a bit of alcohol to it for a kick. Squeezing some lemon juice into the syrup is also a great idea.
PROCEDURE:
(1) In a sauce pan, place an equal quantity of water and sugar and bring to a boil, stirring occasionally. For example, if you are using 1 cup of sugar, use 1 cup of water.
(2) As soon as the liquid starts to boil and all the sugar has dissolved, take it off heat. Your goal here is to melt the sugar and not to cook it or thicken the syrup.
(3) If you intend to add any flavors to the syrup, do so now.
(4) To use syrup, simply spray or drizzle it over your cake layers before frosting. I use a spoon to do this. You can also use a spray bottle. For cupcakes, poke some holes on top of the cupcakes using a skewer before applying the syrup.
(5) Leftover syrup can be stored in containers in the fridge. Note that the syrup thickens as it cools down thus making it more difficult for cakes to absorb. Simple syrups should be warmed before use if they are too thick.
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
Terry, thanks so much.
I have been wondering how to make the syrup.
It is simple and helpful.
You are welcome. It is actually very simple 🙂
Please can this syrup be used as substitute to corn syrup
No it can’t.
Thanks for the tutorial,you re a blessing to your followers.
Thanks Tega.
Thanks so much Terry for sharing. I recently baked some great chocolate cakes and I am aware about buttermilk, oil and beating eggs separately. Feedback was great – the cakes were delicious and melted in the mouth however a bit dry. Coincidentally, I work colleague bought me a piece of cake and I noticed some moisture that appeared to not have come from the cake I have been thinking about what liquid it was – Your guidance has given me the light bulb moment – cant wait to try it.
Thank you so much!
You are welcome Tinkhale.
I make sugar syrup all the time, but I never knew that we could flavour it and use it to moisten cakes. Thanks.
You are welcome.
Terry thanks for this. Can this be used on fruit cakes?
You are welcome. Technically, yes. Practically, no.
Thanks so much Terry. Lots of love.
You are welcome Vivian.
Thanks for the knowledge shared.
You are welcome.
you are too good thanks.
You are welcome Tolz.
Won’t this reduce the shelf life of the cake
I learnt water get cake spoiled.
No. Its a sugar syrup and not just water. If anything, it will increase the shelf life.
Whao thank u so much u are a blessing may God increase u in all aspect of life. Amen
Thanks Keji.
Hello Terry, thanks so much. won’t this syrup make the cake more sugary?
Yes it will Chinny. So you might wanna reduce the sugar quantity in the cake if that is a concern.
Tnx so much Terry, I learned that sugar also makes cakes fluffy so won’t the reduction of the sugar used in baking make the cake even harder?
I have never heard about sugar making cakes fluffy Bright.I’m not sure how true that is.
Thanks and God bless you Terry for not hoarding these tips. It’s really helpful.
My pleasure Egiye.
Thanku Terry just read this.
You are welcome Chali.
Just got the scare of my life terry. I pound cake with equal amounts of my major recipe which usually comes out fine, but this time I was using the electric oven and nepa struck. I had to preheat and transfer the cake into the gas oven and the cake wasn’t anywhere near set. Somehow I managed to bake with the middle sunken but not bad. I baked on Tuesday,levelled and cut my 10′ cake into three, brushed with simple syrup and stacked with vanilla buttercream on wednesday. Now my fear is that won’t the cake go bad by Saturday when it will be due? I plan on covering with fondant on Thursday and I never preserve my cakes but this is the first time I will be baking on Tuesday against an event on Saturday. Is there hope that my ckae won’t go bad? Refrigeration is out of the question cos nepa is not really functional these days. Pls advise terry. Thanks.
I personally would not frost a cake on Wednesday if its needed for Saturday and leave it out of the fridge.
Thanks sooooo much Terry. just discovered you when i went on the web in search for the lego cake tutorial. ur amazing. thanks so much for sharing . Bless ur heart cake guru
Glad to have you here Anda.
Thanks for the tip
You are welcome Jumoke.
Hello terry,thank you so much for the help.
Question-assuming my sugar is 600 for 1000g of butter and after adding simple syrup it becomes too sweet. How many gram of sugar do I use then for my cake to balance the sweetness.
Thanks a personal decision. It depends on how sweet you want your cake. I’d start by taking out 1/4 cup of sugar (50 grams) and see how the cake turns out.
By the way, your sugar to butter ration seems way off.
Thank you always, Terry. Please do you apply the simple syrup before refrigerating your cake, prior to crumb coating, or after? And if after, wouldn’t it result to more crumbs while crumb coating, thereby defeating the aim of refrigerating the cake in the first instance? Secondly, what’s the shelf life of the syrup please?
You apply it just before filling and crumb coating. It wont affect your crumb coat as the syrup is contained within the cake.
u r doin a nice job. pls how can i make muffins for commercial purpose with a long shelf life
I have no such recipe for now.
you Re indeed a life saver.hw do I preserve a wedding cake so it doesn’t get bad easily. Tanx.
Thanks Fridge/Freezer.
Thanks dear, pls can I use the syrup on chocolate cake, what about wedding cake.
Yes and yes.
Thank you so much for sharing these information they are so helpful. May God bless you.
Nkiru Achebe
Thanks Nkiru.
Thanks for sharing, God bless you
Thanks Gift.