|
Simple Syrup for Cakes Recipe
|
This recipe will make enough to flavor up to a 10-egg genoise (e.g., 2
9-inch round layers). See also:
Simple Syrup Recipe for other recipes. |
 |
|
1/3 cup sugar |
|
|
1/4 cup water |
|
|
2 Tablespoons up to 1/4 cup (4 Tablespoons)
of appropriate liqueur, varied according to context, taste, and your
preference. |
Bring the sugar and water to a boil in a covered pot. When all
the sugar crystals have dissolved, let cool. Add the liqueur.
If applying to genoise, brush it on, preferably on a freshly
cut surface (e.g. if you have split layers). You can drizzle or smear it on with
a spoon, but brushing really does work better. You may want the cake to rest a
few minutes, perhaps chill a bit, before filling or icing recently brushed
layers.
|
