If you’ve ever wondered how to make simple syrup, here is an easy tutorial! Simple Syrup keeps cakes moist through the decorating process…and can add flavor, too!
Simple syrup is called what it is for one reason. It’s simple. And today we’re talking all about how to make simple syrup!
Simple syrup is a water & sugar combination, cooked together into a syrup. It is often used in mixed drinks, but is also delicious used on cakes.
No matter what size batch of syrup you want to make, always use a 1:1 ratio. However much water you put into the pot, that is how much sugar you’ll use too. So you can use as little as ½ cup of each….or on up from there! Our sprinkle bottle holds nearly 4 cups of syrup, so that is what we generally make.
Remember…use equal amounts of water and granulated white sugar. Simply heat the water to a low boil in a pan on the stovetop, then add the sugar. Whisk the sugar into the water until all of the sugar is dissolved. This won’t take long…ours took about 5 minutes from heating to when the sugar was completely dissolved.
Yes! We don’t usually flavor our syrup so we can use it for any type of cake. But you can add your favorite extract if you’d like. Think mint, vanilla, coffee, butter, almond…you name it, it would work!
The way we make simple syrup as described in this recipe, it will keep in the refrigerator for about 1 month. The general rule is to only make an amount that you will use in a reasonable amount of time, such as within a month. That will keep you from having to constantly make it, but also keep it as fresh as possible.
Yes, you should refrigerate simple syrup. I’m not a scientist or a food safety expert, so I’ll not try to go into details. Syrup would be ok at room temperature for a day or two, but unless you have a small amount that you will be using up quickly, store it in the fridge.
What does simple syrup do for cakes? In short, it keeps cake moist. Most often, cake decorators who do intricate designs use simple syrup to keep cakes moist during all steps of the decorating process because it can sometimes take days to build a cake. Simple syrup can be used for homemade cakes which can sometimes seem drier and denser than box mix cakes.
This is a hard question to answer with much preciseness, but in short I’d say a few tablespoons, depending on the size of the cake. You don’t want to soak the cake so that it is soggy, but most cakes can handle a generous sprinkling of syrup.
Yes, after you sprinkle the cake with syrup, allow it to totally soak into the cake before you start adding buttercream or fondant. You want to be sure the frosting sticks!