If you want to add extra moisture to your cakes, then you can do so by creating a stock/simple syrup. Here is a recipe and guide on how to make stock syrup for your pre-baked cakes.
To make the stock syrup, you will need the following:
Ingredients:
- 100 grams or 3.5 oz Granulated or Caster Sugar
- 150 ml or ¼ pint of water.
Method/Guide:
- Put the sugar and the water into a pan and bring to the boil.
- Simmer for approx 2-3 minutes until all the sugar has dissolved.
- Once all the sugar has dissolved, turn off the hob and leave to cool.
- Once sufficiently cooled, this can be lightly brushed or added to the cakes, which will give them extra moisture and flavour.
- You can add it to your cakes when they are hot straight from the oven or after they have cooled and you're ready to decorate.
Notes/Expiry Dates/Storing:
- Stock syrup can also be used for coating fruits such as grapes so that they can then be covered in sugar.
- Depending on the strength of the syrup will determine how long it lasts.
- Keep refrigerated in an airtight container when not in use.
- If it's cloudy, it needs to be binned.
- You can make stock/simple syrup in a variety of ways: Ratio of 1:1 - Equal parts sugar and water. 2:1 Two parts sugar to one part water or use the above.
- 1:1 Ratio will last around one month in the fridge, 2:1 ratio can last up to six months if stored correctly.
- If you are infusing the syrup with flavours add these as soon as the sugar dissolves. If you are adding cinnamon sticks or mint leaves etc. these should be removed once the syrup has cooled. These flavoured/infused syrups will last a week or so in the fridge.
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