Two basic tools, simple syrup and an easy cake glaze, make all the difference when sweetening your home desserts and drinks.
Two of the easiest and most basic elements in a baking/dessert home kitchen are a basic simple syrup and a basic cake glaze. Simple syrup is used for flavoring cold drinks, candying fruits and moistening sponge cakes. Cake glazes are used to finish off a bundt cake, muffins, cupcakes and other cakes by giving them a smooth, shiny surface; a pleasant sweet topping and anchoring additional garnishes like nuts or sprinkles.
SIMPLE SYRUP
Simple syrup (sugar syrup) is made in different consistencies for varying uses:
- Thin simple syrup which is 1 part sugar to 2 parts water is primarily for brushing on cake layers, especially sponge cakes, to add moisture and sweetness.
- Medium simple syrup is 1 part sugar to 1 part water and primarily used for mixed drinks, sweetening iced teas and coffees, and for candying fruits.
- Thick simple syrup or sorbet syrup is 2 parts sugar to 1 part water and can be used as a base for many flavors of sorbet or making old-fashioned rock candy.
To make a simple syrup, base your ingredients on the uses above. In a medium saucepan combine sugar and water. Bring to a boil, stirring frequently and ensuring the sugar dissolves completely. Allow to cool to room temperature at its own pace - do NOT refrigerate to cool. Store in a clean jar that can be tightly sealed. Simple syrup may be kept refrigerated for up to three weeks.
When you are ready to use your simple syrup, you may want to enhance its sweet flavor and/or the flavor of the cake or drink you are serving by adding a flavor or essence enhancer such as:
- Vanilla
- Ginger
- Cardamom
- 3 Tablespoons of Liqueur
Use ¼ cup of the simple syrup and bring it up to a very warm temperature (not quite to boiling) in a small, clean saucepan. Add the flavor/essence enhancer and turn off heat. Allow the flavor/essence to steep in the simple syrup for up to a half hour. Pour the warm mixture through cheesecloth to remove any flavor/essence solids. Allow new mixture to cool to room temperature before using to sweeten cake layers or teas.
BASIC CAKE GLAZE
- 1/4 cup butter
- 2 cups powdered sugar
- 2 tbsp milk, or more to consistency desired
- extract/flavoring, fruit zest/juice, chocolate
DIRECTIONS
- Melt 1/4 cup (4 tablespoons) of butter in a saucepan or microwave.
- Sift 2 cups of powdered sugar into a medium size bowl.
- Add the melted butter to the powdered sugar.
- Add 2 tablespoons of milk.
- Beat until smooth and creamy, adding a little more milk if necessary.
- Drizzle over a cooled cake.
The glaze sets quickly, applying decorations or toppings such as nuts, should be done immediately. Allow a glazed cake, cupcakes and/or muffins to set for at least 2 hours at room temperature.
TIPS
- For a richer and creamier glaze, use heavy cream or whipping cream in place of the milk.
- Add 1/4 teaspoon of almond extract or 1/2 teaspoon of vanilla for flavor.
- Try substituting citrus juice for the milk and add a little grated zest for a citrus glaze.
Always having the ingredients for these basics makes on-the-spot desserts impressive, delicious and eye-catching.
