Planet Cake Recipes

Apricot Soaking Syrup

Apricot Soaking Syrup
Print Recipe
This is a simple syrup we use to soak our cakes to keep them moist, many bakers have different versions of the same sugar syrup.
Servings Prep Time
160 ml 5 minutes
Servings Prep Time
160 ml 5 minutes
Apricot Soaking Syrup
Print Recipe
This is a simple syrup we use to soak our cakes to keep them moist, many bakers have different versions of the same sugar syrup.
Servings Prep Time
160 ml 5 minutes
Servings Prep Time
160 ml 5 minutes
Ingredients
Servings: ml
Instructions
  1. Whisk the jam with 100 mls boiling water until smooth.
  2. Strain through a fine sieve to remove any lumos. Stir in the liqueur, if using.
  3. ALCOHOL: We only add alcohol to our syrup by request as it is not suitable for children or some adults and religons. Syrup really is the secret to keeping a cake moist for many days. It can be kept in the fridge after use. (counteau is another alcohol that can be used)
  4. APPLICATION: We apply syrup to a baked cake or cupcake after the cake has been sliced, we apply quite liberally with a pastry brush. However, we have also applied with a spray bottle and a juice bottle with holes in the top when we do multiple cakes (this is to stop bacteria from the pastry brush building up and transferring from cake to cake).
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