Sugar Syrup

Sugar syrup is a combination of sugar and water used to moisten cakes and to sweeten sorbets and buttercreams.

You can also add to the syrup liqueurs for flavor enhancement.

Depending on it's application, you need to vary the quantities between the sugar and water.

Makes about 500ml

• 250 ml sugar

• 250 ml water

Optional Flavors

• finely grated lemon zest and Limoncello liqueur

• finely grated orange zest and Grand Marnier liqueur

• peppermint liqueur

Place the sugar and water in a saucepan, stir well and bring to the boil. Let it cool down.

When the syrup is lukewarm, add the flavorings to taste.

Store in an air tight container in the refrigerator if you are not using it immediately.

Adding Syrup to a Cake

One way is to dip a pasty brush into the syrup and then brush onto the cake, but this can bring a lot of crumbs and make a mess.

Another way is to dip the pastry brush into the syrup and then dab repeatedly onto the cake.

Another technique is to use a squeeze bottle (the ones with the cone shaped top). Fill the bottles with the syrup and if the opening is not too large (the smaller the opening the more control you will have) you will be able to control the flow. Squeeze the syrup very gently onto the cake in an even manner.

Leave Sugar Syrup go to Cake Icing Recipe and Wedding Cake Recipes >>