Cake Syrup

I’d put up photo tutorials for syrups, but in all honesty there’s not much to photograph (a pan of water with sugar being poured into it, that’s about it). Plus, the result would be a heck of a lot of syrup in my house! Cake syrups are typically a little heavier than poaching syrups, at a ratio of 1 part sugar to 1 part water by weight. A typical recipe goes like this:

8 ounces water
8 ounces sugar
Flavoring as desired

Combine in small saucepan and bring to a simmer, stirring occasionally. Cool the mixture, then add either a teaspoon of the extract of your choice or 2-3 tablespoons of your favorite liqueur.

For a Coffee Syrup add three tablespoons of instant coffee or instant espresso powder to the mixture before simmering.

For a Cognac Syrup, add an equal weight of (8 ounces) of cognac. Now that’s good syrup!

2 thoughts on “Cake Syrup”

    1. I surely do!

      Cognac syrups are typically very thin so they soak into cakes easily. The idea is to sweeten the cognac while still retaining punch. And this does!

      – Joe

Leave a Reply

Your email address will not be published. Required fields are marked *