Comments on: How to Make Simple Syrup

By: Olivia

Olivia — Thu, 02 Mar 2023 17:34:18 +0000

In reply to Marcy. Hi Marcy! Yes, that is a great tip! Almond extract can be strong/overpowering. I would start use 1/4 tsp with the recipe I have here. I wouldn't change the ratios.

By: Marcy

Marcy — Wed, 01 Mar 2023 23:42:19 +0000

I’ve made the cupcakes for an upcoming bridal shower but forgot to add the almond extract that the bride requested. Ya da – simple syrup! Any idea how much pure almond extract should I add and should I use the thin or thick syrup? Thanks!!

By: Olivia

Olivia — Mon, 13 Jun 2022 16:13:02 +0000

In reply to Andréa. How adorable! The perfect name for her :) There is nothing better than sweet tea!

By: Andréa

Andréa — Sat, 11 Jun 2022 16:35:06 +0000

In reply to Lucy D.

When I moved South (to FL from WI) seven years ago, and realized that Sweetened Iced Tea is the normal here, I named my newly-adopted Chorkie SweeTea in honor of this beverage, at the behest of a friend who was born and raised Southern (Bless her heart) ‘-)
http://www.alldogssite.com/sweetea_12151.html

By: Olivia

Olivia — Mon, 25 Apr 2022 22:09:00 +0000

In reply to Ellen France. Hi Ellen! It will add to the sweetness of the cake for sure, but shouldn't make it twice as sweet. You just want to brush a bit onto each layer. If you like, you can usually reduce the sugar in most cake recipes a bit to compensate for the additional sugar in the syrup.

By: Ellen France

Ellen France — Mon, 25 Apr 2022 21:48:33 +0000

Hi Liv, Your cakes look amazing . I will definitely give it a try. Is putting sugar syrup will add sweetness to the cake or will it double the sweetness of the cake?

By: Olivia

Olivia — Sat, 16 Apr 2022 15:22:32 +0000

In reply to LM.

Ohhh exciting!! I hope you LOVE it as much as I do. The 160F thing is optional, I never use a thermometer. I just test it with my finger to make sure it’s hot and no longer grainy. It can be hot and still grainy though so I would do the finger test regardless. I assume you’ve seen my tutorial on it but just in case you haven’t here it is 🙂 https://livforcake.com/swiss-meringue-buttercream-recipe/

By: LM

LM — Sat, 16 Apr 2022 00:08:41 +0000

In reply to Olivia.

Thanks so much for getting back to me! I will apply the syrup after the cakes thaw like you said 🙂

Random side note, you have inspired me to attempt Swiss meringue buttercream. I’m quite nervous as I’ve never made it before—the whole bringing it to 160 degrees thing makes me worried I’ll fumble. I’m a novice baker and have stuck to American buttercream thus far. Going to attempt to make your vanilla bean Swiss meringue buttercream and also your peanut butter Swiss meringue buttercream. Fingers crossed!

By: Olivia

Olivia — Thu, 14 Apr 2022 16:37:44 +0000

In reply to LM. Hi LM! No dumb questions here! I would level before freezing as I find thawed cakes easier to cut. Straight from the fridge will be fine but frozen would be too difficult I think. I would apply the syrup after thawing but before assembly :)

By: LM

LM — Wed, 13 Apr 2022 05:21:16 +0000

I have a dumb simple syrup question and a dumb cake question. I thought I would bake the cake ahead of time and freeze the layers. I also thought I would level the cake after it is frozen/slightly thawed but before assembly. Do you level before or after freezing?

When should I apply simple syrup—before freezing the cake layers or after/when they are thawing but before the cake is assembled?

Thank you!