Simple syrup is a great way to keep cakes moist and add flavor. The syrup can also be used in frostings and cocktails.
The ratio is 1:1. If you would like to make the syrup stronger or richer, then increase the ratio to 2:1…two cups sugar, one cup water. I use 3-4 tablespoons of the syrup per layer of a 9 inch cake. You may apply it with a plastic bottle or brush it on with a pastry brush.
To store cake in the refrigerator, add simple syrup, wrap in plastic and use within two weeks.
It’s great to have cake layers on hand when you need them. To freeze, add simple syrup to the cake layer, wrap in plastic, place in a plastic bag or air tight container. Use within 2 months.
Why use simple syrup? It allows the cake to retain moisture while decorating or when storing, and if you’re a photographer, it’s still moist at the end of the shoot.
You can keep it “simple” or add flavors. I like raspberry with chocolate cake. This recipe uses fresh or frozen raspberries. You can switch out with the fruit of your choice.
Raspberry Simple Syrup
- Medium sauce pan
- 1 cup water
- 1 cup granulated sugar
- 8 ounces raspberries fresh or frozen
- In a medium sauce pan, combine water, sugar and raspberries.
- As the mixture begins to boil, reduce heat to low and simmer for 5 minutes.
- Cool to room temperature then strain.
- Store in refrigerator in an air tight container for up to 2 weeks.