Craftsy Cakes

You’ve baked a beautiful cake – golden brown, heavenly aroma – but here’s the secret to taking it to the next level: simple syrup. Let’s explore why, when to use it, flavor variations, and how to whip up your own batch.

Simple Syrup is a mix of water and sugar dissolved together, applied to cakes for moisture. It’s an easy fix for dry cakes, and it elevates the flavor, ensuring an exceptional level of moisture and tenderness. But not all cakes require simple syrup. If your cake is very fluffy or moist, adding simple syrup will only make it soggy and it may compromise the structure. Consider that before adding it on all your cakes.

Making it at home is a breeze: equal parts water and sugar in a saucepan, gently simmer, stir until sugar dissolves, let it cool – and voila! The best time to apply simple syrup to your cake is when the cake is still warm. As it cools, the syrup works its magic, creating a moist and delightful texture. Forgot to add it right after baking? No worries! You can still apply a cake soak during assembly. Just be cautious with the quantity – too much can oversaturate and cause issues. Apply with a pastry brush, spray, or squeeze bottle. A thin layer for moist cakes, a bit more for drier ones.

You can get creative with your simple syrup flavor. Add vanilla extract, fresh citrus juice, instant coffee for a coffee kick, or mix milk and vanilla for a unique twist just like the Milk Bar does.

Explore delicious recipes like my lemon cake, vanilla cake, or Hershey’s chocolate cake (note: super moist, may not need syrup). Experiment and let your cakes steal the spotlight.

Simple Syrup

An easy syrup recipe to moisten your cakes.
Prep Time 5 minutes
Cook Time 3 minutes
Course Dessert

Ingredients
  

  • 2 cups sugar
  • 2 cups water

Instructions
 

  • Combine sugar and water in a medium-sized saucepan.
  • Place the saucepan over medium-high heat and stir until the sugar has dissolved.
  • Bring the mixture to a boil and let it boil for 2-3 minutes until all the sugar has completely dissolved. If there are sugar crystals clinging to the sides of the pan, use a pastry brush dipped in water to brush them off.
  • Allow the syrup to cool before using.

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