You're going to LOVE this delicious cake. I don’t find the syrup to add too much sweetness myself, but I do like my cakes on the sweet side. You can make a regular syrup using a 1:1 ratio of sugar to water, or a rich syrup using a 2:1 ratio. In a medium saucepan, combine the sugar and water. https://www.foodnetwork.com/recipes/simple-syrup-recipe-1955896 Too funny! It’s totally ok to add extract in. Continue cooking, without stirring, until mixture reaches a boil. Thank you! Sorry to hear that it was soggy! Either way, though the color doesn’t matter too much as it won’t really tint the cakes unless it was a deeper color or a red or something. Also, what is thr difference between a regular syrup and a rich one?? I have just recently found your page and am obsessed. I kind of change up the tools I use to drizzle the syrup depending on what makes most sense for me at the time. Home » Other Sweets » How to Make Simple Syrup. Use in recipes calling for simple syrup. Especially in the US, where you guys don’t sweeten your iced tea (blasphemy!!). Try flavored simple syrup … Can I add corn syrup to the mixture to make it thicker. My husband and I have loved them all. thank you in advance! Cook, stirring, until the sugar dissolves. If your cakes are baking up dry, try to reduce the baking time. Hi, I followed your Simple Syrup and at the end I add rum. Hi Fanni! If you make a more concentrated syrup (2:1 sugar to water) it will last up to 6 months in the refrigerator. Hi Teena! They were delicious!! I am excited to try this recipe. Safer that way. Sugar syrup. Hi Dorita! The always in-season orange means that you can enjoy this semolina honey cake all year round. Every oven is different and some run hot/cold. Then strain out the berries. I hope that helps! I am thinking of making a rosé wine flavoured simple syrup for my berry fruit cake. Hi Lily! simple syrup, vanilla extract, light coconut milk, water, raw sugar and 3 more Rosemary Peppercorn Simple Syrup A Thousand Threads gin, peppercorns, rosemary, water, simple syrup, lime juice, ice and 3 more Hi Jo! Cocktails (duh!) Today, I will show you how I make my simple syrup, enrich it, flavor it and use it. Plain simple syrup is an essential ingredient for an old fashioned or other drinks. If I’ve made a flavoured syrup for a specific cake, then I’m usually too lazy to transfer it into a bottle, so I just dip a pastry brush into it and generously soak the cake with it. I want to bake a cake for a bday party for my son 3 days before (plastic wrap cake for storage) and then ice on the day of. Remember that one lemon, depending on size, makes 2-3 tablespoons of juice, so four lemons per cup equals roughly 1/2 cup of juice. Lol! Could you help me with the ratio please? It will last for a month this way. Prepare your simple syrup on the stove. Remove from the heat, and cool to room temperature. It is often used to sweeten cocktails, and I love using it to flavour iced beverages — iced coffee, iced tea, lemonade, etc. Clearly, I need to pay a visit. To make honey simple syrup, use a one-to-one ratio of honey and water to make a mild flavored honey syrup or increase the honey to two parts and mix with one part water for a stronger honey flavor.For honey syrup, experiment with … If you’re worried about the cake getting soggy, I would just use a pastry brush to brush the syrup on rather than drizzling it on with a spoon or a squirt bottle. This helps ensure the alcohol doesn’t cook off. Since it doesn’t cook for too long it shouldn’t burn off all the alcohol. Like, the telltale signs?& how much would you typically use say on a 6″ cake? If adding liqueur, I always recommend to add it at the very end, after you’ve taken it off the heat. When it comes to using your sugar syrup there are a couple of different techniques: There is no difference between sugar syrup and simple syrup. lets start with a great and big thank you, not only for the syrup recipe, but for all the recipes, all the good stuff and for the tips, which are awesome! If you only can smell it. Question: I dislike using corn now, the question, what if i want to do golden syrup? Boil for 1 minute. It’s what my mom used to use on all of the cakes she made for us growing up. Cocktails aren’t the only place for simple syrup! Remove from heat and let syrup cool to room temperature. Why do you want to make it thicker? https://www.thespruceeats.com/orange-simple-syrup-recipe-995210 I tried the simple syrup but my cake ended up soggy. Why? Frozen, they each last for a year. My syrup isn’t completely clear, it has a bit of a yellow tint to it, but if yours was more golden than that it could have something to do with your sugar. To make brown simple syrup, combine equal parts light or dark brown sugar with water.Bring it to a simmer and cook until the sugar has dissolved. HAHA Saying the US doesn’t sweeten its tea is blasphemous!! It's super easy to make—lemon juice, sugar, and some lemon zest are all you need—and it adds both sweetness and a lemony kick to cocktails and desserts. Thank you! Sugar syrup is a great recipe to have in your repertoire because it is a great recipe to know when you’re in a bit of a pickle. Also don’t worry those of us in the south US are raised on sweet tea. Add the paste to the rest of the syrup, and stir. Sugar syrup. You could also freeze either version in an airtight (non-glass — could crack) container for up to a year. Yes for sure. Place a medium saucepan over medium heat. I’ve never made golden syrup before myself. Place sugar and water into a pot over med-high heat. Equal parts caster sugar (white sugar will work too). If the syrup does not sink into the cake completely, smooth it out with a spoon. https://www.diaryofarecipecollector.com/old-fashioned-syrup-cake.html I’d be worried I’d end up making it soggy? Basic sugar syrup is just two ingredients but can make a huge difference when used as an ingredient in another recipe like drinks, cocktails, and cakes. Since sugar takes forever to dissolve in cold water (and often doesn’t dissolve completely), the syrup helps to sweeten these drinks without having to worry about grainy bits of sugar. In fact, here it’s either “sweet” or “unsweet,” if you ask for iced tea you have to specify unsweet if you want plain. Did the syrup turn golden after adding the orange extract? Super simple to make and just as easy to 
wolf down, this is your new go-to cake! The uses for simple syrup go well beyond cakes. To keep the cake moist would can I use syrup and if so would I use it the day I bake the cake or on the day of the party right before I ice the cake? Hi what simple syrup would you use for a cranberry orange cake and what stuff would I put in it. Happy holidays to you and your family as well! As much as we try, sometimes our cakes come out drier than we would like, especially if there’s a chance they’ve been overbaked. Hi Deb! This is the easiest recipe you will ever make. It just adds more moisture/flavour. In a medium saucepan, combine sugar and the water over medium-high heat. Simple Syrup is a mixture of sugar and water that is heated briefly so the sugar dissolves. How do you know when your cake needs a simple syrup? The always in-season orange means that you can enjoy this semolina honey cake all year round. All you have to do is drizzle the syrup onto your cooled cake layers while you’re assembling your cake. Just 2 ingredients and you can have fresh homemade lemon syrup for pancakes, cocktails, lemonade, for cake … Stir to dissolve sugar and cook until mixture boils. the base is the same or is it another method? Ok my question is this … how to make raspberry Flavor simple syrup From Classic Cakes to Holiday favorites and everything in between. Clearly I need to try some southern tea! Add all ingredients to the pan and stir continuously with a whisk allowing the simple syrup to come to a boil, about 3-4 minutes. Thank you for sharing your scrumptious recipes. WHAT IS SIMPLE SYRUP USED FOR I never do that, because mine usually bake up very flat, so instead I use a bamboo skewer to poke holes into the cake layers, and then drizzle the syrup onto them. You're going to LOVE this delicious cake. Cake too dry? Otherwise, the only other reason would be if it started to caramelize and turn color, but it’s only cooked for a few minutes so that really shouldn’t happen. In fact. Over-baked cake? Or would it simply just enhance the chocolate flavor as mentioned when you add to the mix before baking? Let me know how it turns out! I won’t lie. Typically, the ratio is 1:1 granulated sugar to water, but you can make a more concentrated thicker version that is 2:1 sugar to water. Hi Jaymee! I don’t understand why it’s not common practice to have it served with iced beverages. I love your options of cakes and all of your tips ( thank you so much for the tips ) If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool. Hi Ashley! A shot of syrup on the side would go a long way. I have been told that the Southerners know how to sweeten their tea properly! Make simple syrup at home with this quick and easy recipe! The ratio for simple syrup is typically equal parts water and sugar, or a 1-to-1 ratio. How do you substitute or add this to a cookie recipe? Not every cake needs it though! Sweet tea is where it’s at. EDIT: Apparently those of you in the south DO sweeten your iced tea (my kinda people!). Hi Bruno! Calling all coffee lovers! When making my simple syrup it turned out a little bit golden. I’m not great at guessing. Hi Sam! Please see my full. The lemon syrup … It’s a great way to add moisture to cakes and helps dry cakes ooze with flavour. I am ALL about the sweet tea. Using a pastry brush, brush the syrup onto the cake, Using a spray bottle, coat each layer of the cake. Bring the mixture to a boil, stirring frequently, until the sugar has dissolved. You can use other sugars to make it if you prefer. I would use 3/4 cup raspberries, 3/4 cup water, and 3/4 cup sugar. Thank you and it’s my first time making it. Hi Brianna! Poke a few small holes in the top of the cake with a tooth pick or a skewer. Simple syrup (1:1 sugar to water) should be stored in the fridge in an airtight container. Here are a few of our favourite syrup cakes. How much you make is totally up to you, but I like to make a large(ish) batch and keep it in the fridge so that I have it when I need it. I would say it’s safe to use about 2-3 Tbsp or so on each cake layer. Hi Carmen! Here’s a recipe I found that you can try https://www.daringgourmet.com/how-to-make-golden-syrup/. Simple syrup is a mixture of water and sugar that is heated until the sugar is dissolved. Here are some examples of recipes where I’ve used it: Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time! I don’t reduce the sugar, but you definitely can. Haha, This post may contain affiliate links. https://livforcake.com/lemon-blueberry-cake/, https://www.daringgourmet.com/how-to-make-golden-syrup/, Earl Grey Cake With Vanilla Bean Buttercream. You know it will likely need syrup if you’ve overbaked it — if you test it with a skewer and there are no crumbs on it. You can use lemon syrup for. You can infuse the syrup with different herbs, spices, citrus peels, or add your favourite liqueur. One of the main uses of it in baking is to add moisture to cakes. Get the full recipe. If adding alcohol, add it at the end, after you’ve taken it off the heat. British Columbia. Hi there! Dorita Absolutely! To make raspberry SS just toss in some fresh or frozen raspberries in with the mixture while it’s cooking. When you learn how easy it is, you'll end up creating all different types of amazing fruit and herb syrups for your cocktails at home. I am so happy you’ve tried some of my cake recipes (and loved them ) Please let me know what you try next! 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