If you are looking for simple sugar syrup recipe and you question is about ‘how to make sugar syrup recipe for cakes’, then you are in right place. I will answer all the questions you have about sugar syrup on this article.
Usually Sugar syrups use to make cakes in bakeries and patisseries. Many home bakers have never heard of them & don’t know how exactly they can make it at home.
If you would like to make your cake very soft and spongy, it makes your cake moist and spongy as you like.
How do I make simple sugar syrup recipe?
Making the syrup is really as simple as the name. Equal parts water and sugar are boiled together to dissolve the sugar, and once it’s cooled to room temperature you can brush it on each layer of your cake as you’re filling it.
How much do I use on a cake?
This really depends on the size of your cake layers, but let’s say between one to three table spoons per layer.
You’re really just trying to moisten the top of the cake layer, It can also depend on the kind of cake you’re working with.
Will it make my cake too sweet?
I won’t say that it doesn’t add any sweetness to the cake, it’s made from sugar, after all.
But no, it won’t make your cake sickly. It’s a thin layer of syrup, and the actual amount of sugar that will be on each layer is pretty small.
How do I put it on the cake?
You’ve got a few options here, and you can do whichever you find easiest. I generally use a pastry brush and just brush the syrup onto each layer as I’m filling the cake.
You could also use a spray bottle, and spray each layer.
Some people like to put their syrup into a squeeze-y bottle like the kind used in cookie decorating.
Then just add it to your cake layers…
- 2 cups sugar
- 2 cups hot water
Combine sugar and water in a medium-sized saucepan. Place over medium-high heat, and stir until most of the sugar has dissolved. Bring to the boil, and allow to boil for 2-3 minutes, until all of the sugar has dissolved.
If there are a lot of sugar crystals on the side of the pan, brush them off with a pastry brush dipped in water. Allow the syrup to cool before using.
Use a clean pastry brush or small spray bottle to apply the syrup to each of your cake layers as you fill your cake. Syrups that have fresh ingredients like fruit added to them won’t keep as long, usually only a week or two.
I like to use caster sugar to make syrup as it dissolves faster, but regular granulated sugar will also work just fine. Golden or unrefined sugars are also great for syrup as they add a slight caramel flavor.
If applying your syrup with a pastry brush, it’s a good idea to pour a small amount of syrup into another container or cup and dip your brush into that.