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"Cake Bible" by Rose Levy Beranbaum

freddurf

By freddurf
in Pastry & Baking

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JeanneCake

JeanneCake

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We make a gallon every week; equal amounts of water and sugar. Bring to a rolling boil then cover and let cool. I then use equal amounts of the syrup and water to moisten cake layers.  You can add vanilla or juice or alcohol for flavoring if you like.  Keep the original syrup refrigerated for longer storage. 

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mmlstarr

mmlstarr

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5 hours ago, JeanneCake said:

We make a gallon every week; equal amounts of water and sugar. Bring to a rolling boil then cover and let cool. I then use equal amounts of the syrup and water to moisten cake layers.  You can add vanilla or juice or alcohol for flavoring if you like.  Keep the original syrup refrigerated for longer storage. 

 

thanks! Just so I understand, the syrup itself is equal parts sugar and water - then you use equal parts of that syrup and water (50% syrup, 50% water) to moisten the cakes?

 

Just a few tablespoons per layer I'm guessing?

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JeanneCake

JeanneCake

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Yes, exactly :)

When you make the syrup for using in the cake, some of the water can be alcohol or vanilla extract. Be careful, too much alcohol can leave a "hot" taste instead of the pleasant taste you want.

 

 

 

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