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Stock Syrup Recipe and Guide (2 Viewers)

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.

Stock Syrup Recipe Help Me Bake.jpg

To make the stock syrup, you will need the following:

  • 100 grams or 3.5 oz Granulated or Caster Sugar
  • 150 ml or ¼ pint of water.


  1. Put the sugar and the water into a pan and bring to the boil.
  2. Simmer for approx 2-3 minutes until all the sugar has dissolved.
  3. Once all the sugar has dissolved, turn off the hob and leave to cool.
  4. Once sufficiently cooled, this can be lightly brushed or added to the cakes, which will give them extra moisture and flavour.
  5. 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.
Tip: DO NOT saturate the cakes. Once absorbed into a cake, you can then add buttercream and jam as usual.

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.
Last edited:
Thankyou very much. I was just noting the madeira cake ingredients recio and some use plain flour plus baking powder and some use self raising. Does it matter which?
Hi @Jen, it's down to personal preference. Some people use a Victoria sponge recipe and add additional plain flour to get the denseness of the Madeira, but the lightness of the sponge. Others use plain flour and baking powder.

The recipe I use has never steered me wrong and is always one of my go-to recipes. It tastes great too.

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