- In a saucepan, add sugar and water and mix together.
- Over medium heat, bring to a boil and continue to cook until the sugar has completely dissolved, and the liquid has slightly thickened.
- Allow to cool completely. Pour into a container and store in fridge for up to four weeks.
Adding liquor to the Simple Syrup
Adding a small amount of liquor to the simple syrup will add an additional layer of flavor to your cake. The cake won’t necessarily taste like liquor, but it does up the flavor game. Add a liquor that will complement the cake flavor, for example, if you are making an almond cake, add an amaretto liqueur to the simple syrup.
With the above measurements, I add 55 grams of liquor to the simple syrup. Adjust accordingly to your taste.
To make a Rum Simple Syrup, add ¼ cup (55 grams) of rum to the above recipe after it has cooled. Store in fridge for up to four weeks.
- Add simple syrup to cake layers with a pastry brush. It can also be sprinkled onto the cake layers
- How much to use? Don’t soak the layers. A light brushing or sprinkling will give the desired effect.
- If you bake ahead and want to freeze the cake layers, you can add the simple syrup before placing the cake in the freezer or after the cake had been defrosted.
- You can add an extract (vanilla, almond, etc.) instead of the liquor. Start with 2 tsp. and add to taste.
- This recipe can be cut in half to make a smaller batch or doubled to make a larger batch. As long as you maintain the 1:1 ratio of sugar and water, you are good!