FAQ: How to use Sugar Syrup on Cakes?
Ahhh Sugar Syrup. My new and most amazing discovery! It’s the small things that seem to make the biggest difference in my baking. I hadn’t even heard of sugar syrup until I went to the Peggy Porschen sugar roses class last year. I mean I had heard of it but I just thought it was something people added to give a cake more taste – like with lemon cakes and the like, but no. I was wrong.
What sugar syrup does
One of the ladies at the sugar roses class had also been to one of the Peggy Porschen cake baking classes and she mentioned how sugar syrup had completely changed her cakes. They’re now super moist. The trick – as she told me, is to brush sugar syrup directly onto a warm cake once it comes out of the oven. This basically stops the cake from continuing to bake in it’s very hot tin once it’s removed from the oven – preventing it from drying out. The added water keeps the cake super moist.
So armed with this information I gave it a go and do you know what? It’s worked on every single cake I’ve made so far! Madeira cake, chocolate cake, Victoria sponge cake and even cupcakes – actually especially cupcakes!
I’ve tried out a few different recipes but the general rule of thumb is to use the same amount in grams of sugar as millilitres in water then add a dash of flavour. The following quantity is suitable for an 8″ cake. You will have some left over though. Don’t be tempted to use it all.
- 100g sugar – granulated/ caster/ golden – anything goes
- 100ml water
- ½ tsp vanilla essence / lemon juice / almond/ orange essence
- In a saucepan heat the water and sugar until the sugar is completely dissolved. Let it simmer for 2-3 minutes then add the flavour and leave to cool. I make my sugar syrup when the cake goes into the oven.
- Once your cake is removed from the oven let it sit for 5 minutes then use a pastry brush to brush the sugar syrup over the entire cake. You only need to cover each area of the cake once and avoid soaking the cake or you will end up with a big soggy mess not a nice moist cake. Make sure you get the edges of the cake covered as they tend to dry out the most.
- Leave for a further 10 minutes before turning your cake out onto a rack to cool completely.
Top tip: I use a bristle brush as it is easier to control the sugar syrup than with a silicon one. It also stops you adding too much in one go.
Another sugar syrup tip.
Another time I saw sugar syrup being used was at the Squires Kitchen cake show. During her workshop Helen Mansey brushed her cake (which was baked the day before) with sugar syrup when she was stacking the layers. She added a light coating of syrup to the top of each cake using a pastry brush in exactly the same way as described above before she covered each cake layer with chocolate ganache. I’ve never seen that done before but she said that it keeps the cake moist as she bakes a cake on a Monday and decorates it ready for delivery on Friday/Saturday. She said the cake would still be okay to eat a week after the wedding. I’m not sure cake would last that long in my house but it’s good to know.
So, do you use sugar syrup? What flavours do you use? I’d love to know. Just leave a comment below and share your tried and tested recipes with the whole baking gang.