Simple syrup is a liquid used to keep cakes moist during assembly, decoration, and refrigeration. It is a secret weapon for bakers, as it can be used on cakes, cupcakes, cookies, and even cocktails. The syrup is applied to each cake layer using a clean pastry brush or small spray bottle, lightly moistening the surface. This method is especially important when making complex novelty cakes.
When making layered cakes, brushing sugar syrup onto the cake layers before adding fillings or frosting helps keep the cake moist and add flavor. For cupcakes, brushing sugar syrup onto the surface is also recommended. Southern Living suggests brushing cakes with simple syrup is the best way to keep them moist. The simplest version of simple syrup, or soak, is equal parts granulated sugar dissolved into water, most likely fondant, an “icing” made of marshmallows, water, powdered sugar, and shortening.
Adding simple syrup to cakes is essential for maintaining moisture throughout every stage of assembly and decoration. To make it, heat equal amounts of water and granulated white sugar in a small saucepan on the stovetop. Brushing the cake with simple syrup before frosting prevents it from drying out too quickly and sometimes adds flavor. This video provides an explanation of sugar syrup for cakes and cupcakes, including how to make and flavor it, why to use it, and how to apply it.
📹 How To Make And Use Simple Syrup | Keep Cakes MOIST!
Simple Syrup is great for keeping your cakes moist! In this video, I’ll show you how to make this simple syrup for cakes and briefly …
📹 When to add Syrup to Cake before Decoration (not every cake)
In this video we’re sharing when to consider adding syrup to your cake before cake decoration and a few tips for when it’s best to …
I never used simple syrup, my mom just sweats her cakes and she taught me that but I recently had an issue because I don’t know what happened but the cake was crumbly and I felt so bad about it& I don’t want to do that again so I’m going to have to start doing this I don’t have room to freeze the Cakes tho, I’m Small and home based and never have a problem but this one was an exception… I don’t do too many Layered cakes mostly pound cakes but lately I have had so many people asking so I have to rethink this😔 if you’re doing a 6in cake what cake container works best for these size cakes? I normally do a plastic petal shaped dome container I get from my local cake supply for 10in cakes… I have an order for Easter, would be my first 6in, I’m self taught and my mom who’s been baking for over 50 years @ home taught me what she knows, I have tried doing some things different, I’m still fun tho process of learning… I have a one lady that’s requesting a 6in pineapple, I don’t know if I should cut down the recipe or how to cut down the recipe for that size cake… I have so many questions, but I will definitely start using simple syrup in a spray bottle, I will have to make room in my freezer for when I am baking. Sorry for all of the questions. I just want to make things right by learning new ways of doing things
Karolyn, I have to say you are awesome! We love your articles! You making baking fun and you are such a wonderful teacher. It’s so cool how you explain everything step by step. Your creations are awesome! We sit here and go..did she really make that? Thank you so much! A big shout to my friends in Bucks! Wishing you and your family a wonderful holiday!
You crack me up!😂…”oh, I just spit!”🤣….I’m decorating my adult Son’s birthday cake for tomorrow 😁😉💕….I’m actually “building” his Cake….I froze them for about 24 hours, transferred the 3 cake rounds to the Fridge. Do I need to set them out to “room temperature?”… Or, can I frost a “cold” Cake?… Or, frost it at room temperature?🌡️
Love perusal your articles. I’ve learned so much, thank you! You have an amazing personality and are fun to watch. I never knew or heard of the word “moist being weird to say. 😂 this is the first! I’m happy to have found your website. Definitely one of my favorites to watch. Do you spay the cakes before putting them in the freezer as well or just before decorating them?
I’m rolling that you put the word “MOIST” in its on box, which really made it stand out in the caption! 😂 😂 😂 I’ll never understand why some people don’t like the word! 🤷♂️ 🤦♂️ 😂 Also, I’ve always been a vanilla snob, but I gave the Wilton clear vanilla a try and omgoodness!!! So delicious and will save me so much money! ❤️