Simple syrup is an integral ingredient in many cake recipes. It is used to add moisture, sweetness, and flavor to cakes. Simple syrup is made by combining equal parts sugar and water and heating until the sugar dissolves. This results in a thick, sweet liquid that can be used in a variety of baking applications. Knowing what simple syrup is made of and how to make it properly is key for cake bakers.
What is Simple Syrup?
Simple syrup, also sometimes called sugar syrup, is made by combining equal parts granulated sugar and water in a saucepan. The mixture is heated over medium heat, stirring frequently, until the sugar fully dissolves. Once the sugar is dissolved, the mixture is brought to a simmer for 2-3 minutes. It is then removed from the heat and allowed to cool.
The resulting syrup is clear, viscous, and extremely sweet. It can be used warm or at room temperature. Simple syrup is valued in baking for its ability to dissolve and incorporate sugars and flavors into batters and frostings. It helps cakes retain moisture over time.
Simple Syrup Ingredients
Simple syrup requires just two ingredients:
– Granulated Sugar: Standard white granulated sugar, sometimes called table sugar or cane sugar, is most often used. The granulated texture allows the sugar to fully dissolve into the water.
– Water: Tap water is fine for simple syrup. Some recipes may call for boiling the water first to remove impurities, but this is not strictly necessary. The amount of water is equal to the amount of sugar.
That’s it! Just sugar and water are needed to make basic simple syrup. The ingredients can be adjusted for variations:
– Sugar substitute like stevia or erythritol can be used instead of regular sugar. This results in a sugar-free simple syrup.
– Other liquids like fruit juices, coffee, tea, alcohol, or cream can be substituted in part or fully for the water. This infuses new flavors into the syrup.
– Herbs, spices, vanilla, citrus zest, purees, and more can be steeped in the syrup as it cooks to impart flavor.
But for classic simple syrup, white granulated sugar and water are all you need.
How to Make Simple Syrup for Cakes
Here is a step-by-step guide to making basic simple syrup for cakes:
Ingredients:
– 1 cup granulated white sugar
– 1 cup water
Equipment:
– Saucepan
– Whisk or wooden spoon for stirring
– Liquid measuring cup
– Storage container
Instructions
1. Add the sugar and water to a small saucepan. The amounts should be equal – typically 1 cup of each is sufficient but proportions can be adjusted.
2. Heat the mixture over medium heat on the stove, stirring frequently with a whisk or wooden spoon.
3. Once the mixture begins to simmer, reduce heat slightly. Continue stirring until the sugar fully dissolves into the liquid.
4. Allow the mixture to come up to a gentle simmer for 2-3 minutes. This ensures the syrup is fully incorporated.
5. Remove from heat and allow to cool slightly. Pour into a heat-safe storage container.
6. Let cool to room temperature before using or refrigerate until needed. Properly stored simple syrup will keep for up to 1 month.
Tips for Making Simple Syrup
– Simmer gently – too high heat will cause the syrup to boil over.
– Don’t stir too vigorously once simmering – this can introduce air bubbles.
– Use clean equipment – dirty utensils can cause crystallization.
– Store in an airtight container in the fridge – this prevents mold growth.
– Heat leftover syrup before using – this makes it easier to pour and blend.
– Make a batch ahead – simple syrup keeps for up to a month refrigerated.
– Use approximate proportions – no need to measure perfectly as long as sugar roughly equals water.
Why Use Simple Syrup in Cakes?
Pouring simple syrup over cake layers or injecting it into filled cakes provides several advantages:
Adds Moisture
The liquid sugar helps cakes stay fresher and moister over time. The moisture prevents cakes from drying out too quickly.
Sweetens Naturally
Simple syrup infuses cakes with extra sweetness but allows you to use less sugar in the initial cake batter.
Enhances Flavors
Simple syrup draws out subtle flavors without overpowering them. Infused syrups add new dimensions.
Helps Adhere Layers
Brushing simple syrup on cake layers helps “glue” them together for a more cohesive cake.
Improves Texture
Simple syrup gives cakes a smoother, finer crumb and lighter texture.
Provides Volume
Injecting thick simple syrup into cake layers causes them to expand slightly, giving more volume.
Prevents Staling
Simple syrup helps keep cakes from drying out, resulting in a product that stays fresh longer.
Enables Decorating
Slightly moist cakes are easier to frost and decorate than very dry ones. Simple syrup prepares the surface.
So whether you are layering and filling a cake, making a jelly roll, or just want to keep a baked cake or cupcakes moist, simple syrup does the job beautifully.
What Types of Cakes Can You Use Simple Syrup In?
Simple syrup can be incorporated into just about any type of cake. Here are some of the most common kinds of cakes that benefit from simple syrup:
Sponge Cakes
The airy and fragile crumb of sponge cakes causes them to go dry and stale quite quickly. Soaking them with simple syrup preserves freshness.
Angel Food Cakes
These light cakes are prone to drying out. Poking holes and injecting syrup right into the center moistens them throughout.
Jelly Roll Cakes
To prevent cracking or splitting, jelly rolls are often brushed with simple syrup before rolling them up.
Bundt Cakes
Getting syrup evenly into the crevices of Bundt cakes requires poking holes first. The syrup infuses deep into the interior.
Pound Cakes
Dense pound cakes stay moist longest, but over time they still benefit from the soaking properties of simple syrup.
Wedding Cakes
Complex layered cakes need to hold up both structurally and moisture-wise. Simple syrup accomplishes both.
Carrot Cakes
Carrot cakes already contain moisture from the carrots, but simple syrup gives them extra protection against drying out.
Red Velvet Cakes
The sugars in simple syrup bring out and enhance the flavors within red velvet cakes beautifully.
Cupcakes
A quick brush of simple syrup on your cupcakes helps lock in moisture and amplify the flavors.
So don’t limit simple syrup to just sponge and chiffon cakes – there are so many applications for this useful ingredient across a wide spectrum of cakes.
How Should You Apply Simple Syrup to Cakes?
There are a few different techniques for getting the moisture and sweetness benefits of simple syrup into your cakes:
Soaking
This involves poking holes across the top of your cake with a fork, toothpick or cake tester. You then slowly pour equal amounts of room temperature simple syrup over the top. Allow it to soak in fully.
Brushing
Use a pastry brush to brush simple syrup evenly over cake layers. This helps adhere the layers and prevents crumbs.
Drizzling
Drizzle cooled simple syrup decoratively over frosted cakes for visual appeal and extra moisture.
Injecting
Injectors allow you to infuse syrup deep into the interior crumb of cakes for maximum moisture distribution.
Rolling
Roll fragile roulades or jelly rolls in simple syrup before rolling them up to prevent cracking but keep them moist.
Spritzing
Use a spray bottle to lightly spritz syrup over cakes as a last step to add shine and prevent drying.
Experiment to see which method of application works best for your cake type. Soaking, brushing and injecting tend to deliver the biggest moisture benefits.
How Much Simple Syrup Should You Use on Cakes?
Avoid oversoaking your cakes with too much simple syrup. Here are some general guidelines for how much to apply:
– Cupcakes: 1-2 teaspoons per cupcake brushed or drizzled over the top.
– Single cake layer: 2-4 tablespoons brushed evenly over the top surface.
– Fillings: 1-3 tablespoons per layer is usually sufficient.
– Multi-layer cakes: Thin cakes like angel food may need up to 1/4 cup total. Heavier cakes need less – around 3-5 tablespoons total.
– Bundt cakes: About 1/4 cup, injecting strategically in several places to evenly distribute moisture.
– Sheet cakes: Brush up to 1/4 cup over the top of the entire sheet before frosting.
– Naked cakes: Use less – 1-2 tablespoons per layer to avoid excess moisture from showing through frosting.
The exact amount will depend on the cake itself and your preferences. Thick, dense cakes will require less than airy, porous ones. Brush on a little at a time to ensure you don’t create a soggy cake.
What Ratio of Sugar to Water is Best for Cakes?
The standard simple syrup ratio is 1:1 – meaning equal parts sugar and water by volume. This thin syrup works well for soaking and brushing applications.
However, a thicker syrup may be better for filling and injecting cake layers. For this, you can increase the sugar ratio to make a more viscous syrup:
– 2:1 ratio: 2 cups sugar to 1 cup water
– 3:2 ratio: 1 1/2 cup sugar to 1 cup water
This thicker syrup has more moisture absorbing power. It also helps add volume when injected into cakes.
For most cake needs, the 1:1 ratio is sufficient. Cut back on the sugar slightly if you don’t want the cake to become overly sweet. For intensely sweet cakes like red velvet, the thicker syrup may suit the flavor profile best.
Does Simple Syrup Go Bad?
With proper storage, simple syrup can last 1-2 months refrigerated without going bad. Signs that your syrup has gone bad include:
– Mold growing on the surface
– Strange smells or off tastes
– Sugar crystals forming in the syrup
– Cloudy appearance
As long as your simple syrup remains clear and smells sweet and syrupy, it is safe to use in cakes. Discard any syrup that smells fermented or shows any crystallization.
To maximize freshness, store syrup in clean, airtight bottles in the refrigerator. Heat it back up gently before using to liquefy any crystals that may have formed. Never leave simple syrup sitting out at room temperature or exposed to heat or sunlight, as this will significantly decrease its usable life.
Can You Make Simple Syrup in Advance?
Yes, simple syrup can and should be made ahead of time when possible. This allows the flavors to fully develop and makes cake assembly easier.
Here are some tips for making simple syrup in advance for cakes:
– Make a double batch so you have plenty on hand for multiple projects. Refrigerate unused portion.
– Prepare syrup 1-2 weeks before baking day.
– Make a variety of infused syrups using herbs, spices, coffee, citrus, etc.
– Transfer cooled syrup to squeeze bottles for easier use.
– Label syrup bottles with the recipe and date made.
– Test consistency after refrigeration. Reheat gently to liquefy if needed.
– Bring refrigerated syrup up to room temperature before using.
With a stash of flavored simple syrups made in advance, you’ll be prepared whenever cake inspiration strikes!
Conclusion
Simple syrup is an indispensible ingredient for keeping cakes deliciously moist. While it only requires two basic components – sugar and water – simple syrup can be customized in many ways to suit any cake application. Use proper preparation, storage, and application techniques to maximize the benefits simple syrup provides within your cakes. With its help, your cakes will stay fresh, flavorful and moist for longer.
