Mason Jar Cake Tutorial

I love Mason Jars. They are reusable, great for canning, jams and storing food. I found this website that sells caps for mason jars that I totally fell in love wMason Jars Recapith. They are called Mason Jar ReCap.

My 2 favorite ones are the one with the flip top and the one to pour liquids from, but they have so many other ones to choose from.

I made a tutorial on how to use Mason Jars for cakes. It’s a fun way to make cakes to take along or share with friends and family. And I will say that there is not one person that doesn’t smile when you share  a mason jar filled with delicious cake. Even if you have a cake shop, it’s a great way to sell cakes. They stay moist longer because they are sealed. Win win!

For this tutorial I used my Banana Cake Recipe. People are always trying to find ways to pair cakes with fillings and I am sharing one of my favorite ones.

I used sugar covered roasted pecans and caramel as part of the filling for this cake. I will be sharing the recipe for the roasted pecans soon. Basically I layered the banana cake, then added a layer of caramel then added the roasted pecans on top and finishing it with another layer of cake and buttercream.

You can use any buttercream you like for mason jars. Even soft icing will do great since the jar holds everything together. For banana cake you can use cream cheese frosting. I have a Crusting Cream Cheese Recipe but I have another recipe that is softer and has more cream cheese in it. I use it mostly as a filling but it’s great to use in jars as buttercream, (click here for the recipe) . I have made this cake using Suspiro recipe too and it’s delicious. You can also use Wilton whipped buttercream that is sold in a box if you want a fast fix on a lazy day. There are so many options, you can choose what you enjoy the most!

I have a great recipe for Salted Caramel. But if you feel lazy, you can use caramel from the store. Just keep in mind that the caramel that is sold in supermarkets tends to be too soft for cake fillings. It works great for jars because the jar holds the cake in place but in a regular cake, it might be too soft and make the layers slippery.

I sent an email to the company and got a 25% discount for you guys if you are interested on getting some of the Mason Jar Recap lids. The coupon is good until May 20, 2017. You can visit their website at: www.masonjars.com

 

Here is the tutorial posted below. It will be also posted in my website under this link: http://www.designmeacake.com/mason-jar-tutorial

 

Hope you enjoy this Blog and tutorial. Until next time..ta ta!

Edna 🙂

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Santa’s Hat Cupcake Tutorial!

santas-hat

Hope everyone is having a great Holiday Season. I just wanted to share this basic tutorial on Christmas Day with everyone. It’s a simple tutorial and they
are such cute cupcakes that I couldn’t resist. They remind me of a cake I made
years ago. Anyone can make this cupcake. It’s for beginners and even those who
want something pretty and fast.

Santa's Hat CupcakeI used cupcake wrappers I found in my craft store and they match perfectly to the theme of Christmas. You can also use your favorite buttercream. If you never done buttercream I have a few recipes posted in the website. Click here to go to the Buttercream Recipes.

For the topper I used Sugar Crystals. You can find those in the baking section of supermarkets or the baking aisle of your favorite craft store.

To make the red buttercream, I use chefmaster
Super Red liqui-gel color. It has great pigment!
I usually get that here…click here

For the snowflake you can use any small snowflake cutter but you can also use
a star or maybe some holly leaves. This is an idea that you can change and make
yours. Just have fun with it! I do love the plungers because I can move fast cutting with them, but some companies have copied the original plunger and they are not that good. So be careful when you buy the imitations. I might do another Blog about this so people are aware. I only trust the original company because I have tested the imitation plungers and they do not work the same.

Santa's Hat TopperHere is the tutorial. Just Click to watch!


Hope you guys enjoy this simple tutorial and had a wonderful Christmas Day.
Until next time, ta ta!!

Edna 😉

The Hand Painted Cake

 

austin class 1

Hello to all my cake friends. In two weeks I will be attending the ‘That Take the Cake Show‘ being held at the Round Rock Sports Center in Round Rock, TX., where I will be teaching a 3 hour class with my great friend Karen Vazquez on February 26th, 2016 starting at 5:30 pm. The show itself starts Saturday, February 27th and ends on Sunday the 28th. This show is one of the best cake shows and I finally have the chance to go!

The theme as you can see represents the 17th – 18th century baroque style. Consisting of the dramatic exuberance of colors from today while bringing out the profound ornate elegance of the many fine detailed golden miniature flowers, swirls and pearls. The class will be separated into 2 part class for the 3 hours. Karen will teach the students on how to create the beautiful blend of colors on the cake, and I will teach how to accessorize the cake so it shines!


Gumpaste flowers can be time consuming, so you can imagine how much time it would take to create a dozen miniature flowers using cutters. Luckily for the class, I will educate the students on how to create this beautiful miniature flowers without the use of cutters. This, way I can move faster when decorating the cake and still accomplish that quality that the clients expect from me.

 

Also, I may mix freehand petals with cutter petals to give the class different approaches so they can choose what works best for them.

Miniature handmade gumpaste flowers.

The roses can be made completely with no cutters or you can use cutters to finish them; totally based off preference. I will demo 2 kind of blossoms:

  1. Small blossoms are actually the simplest blossoms to create. These flowers are great fillers for gumpaste flower arrangements.
  2. Bigger blossoms have more delicate petals needing just a few more steps to complete them.

Gold swag of gumpaste flowers.Once you know how to make this flowers, you can make beautiful arrangements with them like the swag in the photo above.

Cake Decorating Class

Since the class is a 3 hour class, we won’t be able to do a 4 tier cake, so we will have to make a one tier cake that includes the main parts of the design. Because of the limited time, this means that we will only be able to teach you how to paint the cake, create the oval frame, do a couple mini roses along with the leaves. This way, I can demo the rest of the details in the cake for the class so that everyone can see the outcome on how to create this gorgeous creation.

If we have time, I will also include a free demo a full size rose. With what you learn on the class you will be able to do the 4 tier cake shown above, on your time in case we run out of time here. One must not take haste when creating art, for it expresses the true identity and intent of the artist themselves.

If you are interested in the class, click here.
‘That Takes the Cake Show’ is one of the best shows in the country.

If you are interested in participating in the cake competition, take classes or simply just go to visit the show, go to:
That Takes The Cake website.

 

Hope to see you there, ta ta!
Edna 🙂

 

 

 

The Crumb Coat- Cake Basics 101

The Crumb Coat

We all want beautiful perfect cakes and even though icing a cake might appear
to be a simple task, it isn’t. Achieving the perfect icing requires practice and once you learn how to do it, it will become easy and fast.

There are many ways to ice a cake. I have tested many of them and most of them work but each person will find one to be their favorite. My favorite way to ice a
cake is by doing a crumb coat. I will eventually talk about other ways of icing a
cake so you guys can choose the one you like best, but I will start with the way
I do it.

DSC_0991

A crumb coat is a very thin coat of
icing that is used to seal the crumbs
on the cake. It’s called a crumb coat because you will see the crumbs in
this layer of icing. I use crusting buttercream with my cakes but this technique works with other icings too. One thing to keep in mind is the consistency of the buttercream.
It can’t be too thin because it won’t make it easier for the second coat
to be applied but it can’t be too stiff because it will break the cake. It
needs to be in a good medium consistency.

I do have a system I follow when I ice my cakes. I bake my cakes a few days earlier. I seal them well and place them in the fridge. This will not only help
the flavors to settle down, but you will have a nice cold cake to work with. Many people make the mistake of working on cakes that are too fresh and not
completely cooled down from the baking. Some people can manage working with
a cake in that condition and do an awesome job. But most people will have
a hard time working like that. A fresh baked cake is softer, there will be more
crumbs and the cake will break easily

Raspberry filling

Now that I have a cold cake, I can torte and fill the cake and get it ready for the
crumb coat. The video I am posting
shows how I do this step. Make sure
your cake is cold. Not only does it make
it easier but it will control the crumbs
and it will help you move faster. If you
are working with stacked cakes, it will be faster to do all the crumb coats and place the cakes in the refrigerator so they cool down and the buttercream hardens. This will make the second coat easier to apply without lifting a lot of the crumb coat.

If you plan to leave the cake with the crumb coat overnight in the fridge, make
sure to cover the cake with some plastic wrap to avoid condensation. if you
get too much condensation on your cake from leaving it overnight, you want to
pat the water away with paper so the second coat doesn’t slide over the first
coat. But keep in mind that it’s better to avoid the condensation than to deal with it. Make sure your refrigerator is not too cold either as it can make condensation worst. There are other ways to avoid condensation but I will do another blog about that.

 Bench scrapper

I talk in the video about the spatula I use when
I ice my cakes. I love my 7 inch angle spatula but keep in mind you might prefer a different one. The bigger the spatula, the more buttercream you can add but it will be heavier
to handle. My other favorite tool would be the scrapper. You want a Scraper that is food
safe and has a nice L-shape that helps control how straight your cake will be. And finally it’s a good idea to have a good turntable. All these things do help to move faster and when you are earning money from making cakes, time is money.

I am posting below the link to the Crumb Coat Tutorial and below it I am adding
the link for How to Ice a Cake.

Even though the tutorial How to Ice a Cake is very old, I still use the same technique to ice my cakes.

 

I hope you enjoy, until next blog… ta ta!

Edna 🙂

 

 

Fantasy Gumpaste Flower

Cupcake Fantasy Flower in gumpaste.

Para Blog en Español presione aquí.

I was surfing the net awhile ago and saw a beautiful cupcake made by
The Pastry Studio. I contacted them to use their cupcake as inspiration for
a tutorial and they said yes!

This is the photo that I found. I love how they mix the Cupcake Fantasy Flower in gumpaste.
pearls and nonpareils. Makes it look really delicate
and elegant.

I don’t know the steps they used in making these
cupcakes, so I will show you how I would make
them. I didn’t have different sizes of pearls so
I used nonpareils, sugar pearls and sugar
crystals. But I do love the bigger pearls they
used in their cupcakes.

For this particular flower you will need 2 five petal cutters. I used the 2 biggest ones on this PME 5 Petal CutterSet.

The flower is not difficult to make. If you are not used to making gumpaste flowers, this is a great way to learn.

When I make cakes, I know I need to move
fast. Spending too much time in a single detail is not a great idea when you are trying to earn some money. This is something I keep in mind when I teach. We want pretty and we want fast.
This is the reason why I mention the tools
I use that help me to move fast when I do tutorials.
Celformers, flower formers.
I used a Celformer to shape this flower. This is one of those tools that I love and make my flower making a bit easier. I cover them in foil so I can reuse the former as I dry the flowers I already made.

The tutorial is very detailed. You can also
add more detail to the flower with petal dust
if you want to take it to another level. I didn’t
do the petal dust in the tutorial because I wanted to show the simplified version of the flower.

Some people will say this is a lot of work for a cupcake and yes it can be. So make sure to charge well for the work you do. The other option will be to mix this cupcake with others that have a more simple design. The flower can also be used in cakes.

No matter how you end up using it, this is a great flower to learn. I hope you
enjoy the Tutorial. Click on the photo to go watch full Tutorial.

Cupcake Fantasy Flower in gumpaste.

Until next blog, ta ta!

Edna 😉

 

 

 

Celebration Cupcakes- Tutorial

Celebration Cupcake=4th of July

Presione aqui para Español

I did this cupcake for the 4th of July and decided to film it while I was working
on it, (click here to watch the video). I love the design on this cupcake. I know many people will say, “that’s too much work for a cupcake”. Yeah, it has some work, and it would be a lot of work if you want to do all your cupcakes with the same design. The beauty about making cupcakes is that you can make them all in different designs. By doing some simple ones, your most complicated ones will shine and make a statement.
Roses, stripes and Stars cupcake. 4th of July CelebrationHere is the cupcake! I used the Strip Cutter to makes the stripes. An easy way to make perfect stripes fast.

Strip Cutter #1 2

I love JEM Cutters. They have a series of cutters that can be place in  a foam they created so you can cut your pieces upside down. I love using the cutters this way because you can make sure that the cut is clean.

Here to the right is the cutter I used. You  can click on the photo for more info on that tool.

JEM Roller foam

To the left is the Roller Foam. As you can see it works with a lot of the delicate cutters from this company.  Click on the photo for more info. I added to the cupcake some stars.  As many of you might already know, I love plunger cutters. I move fast when I used them and that’s important when making cakes.Gold highlighter

 

I painted the stars using my favorite gold highlighter.I did a few months ago a video that teaches how to use the Gold highlighter. You can click here to check the tutorial.

Miniature gumpaste rose.

I took this photo while I was doing the roses. Miniature roses are fun to make. But it’s important to be able to move fast when doing them. You really don’t want to spend hours making a little tiny flower. I have 2 ways of doing these roses and in the video I just used no cutters. I will do and advanced tutorial on these flowers for those who want to learn to make them.

Celebration Cupcake Tutorial

Click on the photo to go see the tutorial.

I hope you enjoy the video!
Until next time, ta ta!
Edna 😉

Cake Decorating 101- The Shell

Piped Shell Borders Tutorial. Para el Blog en Español, Presione Aquí.

I love piping and through the years I have learned that piping gets better the more you practice. Of course, learning tips and tricks will be helpful, but let’s face it; piping is basically a form of writing. We went to school and spent many hours and years learning how to write. Why would people think it can be learned in one session?

I am not going to say that it’s not possible to learn it in one day. But it’s like school, some people will have an easier time learning and others will need more practice. But with some determination, anybody can learn to do it.

Piped shells are one of the most basic ways to finish a cake. I made a video tutorial that teaches step by step how to pipe shells. For those who are beginning to pipe, I went into more detail, making sure to explain what to do and not to do when piping them.

Just like those of you who are starting, I was a beginner once too. I know all the things I did wrong back then. These days I can explain well how things go wrong and how to avoid it. Knowing the tricks might help getting better at it faster, but practice is the only way to improve.

Click here for t the step by step video tutorial.

I hope you enjoy the Tutorial,
Until Next Blog, ta ta!

Edna

Christmas Cake for 2015.

Christmas Cake Design 2014 by Edna De la Cruz from Design Me a Cake

Every year I do a Christmas cake. It’s a tradition I keep and enjoy. I used to make decorated cookies. But for the past few years I decided to make a cake instead of the cookies. I miss doing the cookies but time will just not allow me to do both.

I decided to do a blog to answer the questions that people ask me when I post a
cake. All the green letters are links to the products.

Here is the naked cake. 

Christmas Cake work in progress

 

I wanted a Christmas style cake so I definitively wanted green in it.
The fondant I used for the green came from Renshaw. Most of you might
not have heard of them. They are a British company that over 100 years
experience in baking and cake decorating.

renshaw2

I was completely pleased with
this fondant. Often times dark
colors in other brands of fondant
tend to crack, but Renshaw did not crack, the flavor was good and
it was easy to work with.

 

Renshaw Green Fondant

For the bottom 2 tiers, I used my homemade white fondant. I will post that as soon as I can do a video tutorial on how to make it.

I used Luck’s Classic Gold Shimmer with my Airbru Classic Gold Shimmer airbrush color from Luckssh to color the cake. I love to airbrush a cake but one thing you need to know is that airbrushing will make any small crack look more like a crater. Especially if you try to airbrushed too fast and make the fondant too wet.When it
is too wet it will begin to dissolve the fondant.

I suggest you give it a coat of color and let it dry in between coats to get a better finish. In between drying sessions I keep working with other details of the cake. This way I move faster.

Gumpaste Swag Mold with tassles

For the bottom tier, I did a band in green. and I cut the top part of the band in the same swag shape I was using on top of it.
Ruffle Swag MoldThis is the mold I used called,
“The Ruffle Swag”. It’s from the company Marvelous Molds. The mold has two layers of ruffles and is topped with a string of pearls.

I decided to paint those pearls with a
Gold Highlighter. (click here for gold). This gold is meant only for decorations that can be taken
down before cutting the cake.

There are lots of highlighter golds out there but none of them are edible. I have seen some companies say it’s approved, but the reality is that none of them are approved. There are other golden tones that are non-toxic but they don’t have the true gold color that the highlighter gives. If you need a true gold for a full cake,
then you can either use edible gold leaf or buy 24 carat luster gold.
This option is a bit more pricey, so I stick with airbrushing.

GrandTasselDrop

 

In between the ruffles I added this mold. This one is called, “Grand Tassel Drop Mold”. This one I finished with the highlighter Gold as well.

At the top of each tassel, I added a simple Blossom like the ones I made in my tutorial, “How to make Simple Blossoms”.

 

Watch the video above to learn how to make Simple Blossoms.
Click here for the Plunger Cutters.
Click here for the Flower Former.

Ruffle Border with Bows.

On the tier above I used the “Ruffle Border”. RuffleBorder

This mold has the same ruffle detail as the swag but it’s on a straight line. The molds connect easily so you can connect them and make them look
like a one big piece. I painted the ruffle part on both the swag and this
one with Super Pearl Luster Dust.

Bow MoldOnce again, on this ruffle border I painted the pearls
with the Gold Highlighter and then
I added Molded bows

Some people may wonder why I used a mold when I can do bows so easily without the mold. Well, the reason is simple. It’s just a different look and it can be a fast approach too. But basically for me it’s just part of the look I wanted
for the cake.

Christmas 2014 2

For the tier that I airbrushed, I added cutouts that look like ornaments.
I don’t have this available at the web store at the moment but if you are
interested in them, feel free to leave me a comment below so I can order some.
They are really easy to work with and I hand painted them with Gold Highlighter. 

Perfect Pearl Mold

For this tier, I used the Perfect Pearl Mold
to finish the base. I wanted to bring some of
the white, green and gold to it. This way I
have a color flow between all the tiers.
In the first and last tier, I used an Extruder 
to finish the border. I kept those borders
green because I wanted them to blend
with the background.

Gumpaste Poinsettia

For the topper I used a Poinsettia. I teach how to make these flowers in my DVD, How to Make Gumpaste Poinsettia”. In the DVD I explain how to make fantasy Poinsettia like this one. I added some gumpaste snowflakes, finished with some disco dust and a cutout Christmas tree dusted in Gold Highlighter.
The Christmas tree cutter is made by Ximena (click here for cutter).

On another note, I added a Newsletter button at the top of the blog for those
who want to receive an e-mail newsletter. I don’t like my email to be filled with
daily newsletters and I don’t plan to do that to you guys either. But I can send
news for a new tutorial posted, or a special sale at the store or even a contest.
Plus I plan to do more advanced tutorials too.

I would love for you to share any ideas you may have with me. Do you
guys like basic details on how a cake was done, or do you want
full step by step tutorials? I ask this because I can do basic tutorials
but the ones that are step by step are more time consuming and I
might have to charge a small fee for those. Do you prefer PDF
files or video tutorials?

Any ideas that you have will be great for you to share with me.I want
to do either A video or blog, where I answer questions you have.
So any ideas you have, comments and questions, feel free to
post here or go to my Page in Facebook and post them there.

You are my cake family and I have always tried to help in areas that you
need help. Hopefully with the new year I can finally finish the new website
and not have to stress about it anymore. I want to dedicate more time to
what I truly love, making cakes and teaching. Hope you guys help me with
all this work I have! lol

And don’t worry about misplacing recipes. The new website will have all the
recipes I have and I will add more to the list. Maybe some of the links
will change but all will be there. Even cakes I never posted from my earlier
years.
I will leave my old cakes so you can see how much I have
grown through 
the years. I want people to know that to achieve better
cakes you need time 
and practice. Giving up is not an option.

Hope you had a wonderful New Year and wish you the best ahead.
Lots of hugs from my house to yours. Thanks for being my cake family!

Until next blog, ta ta!
Edna 🙂

 

Edible Paper and Cake Decorating

 

green pink

Sugar Roses and blossoms fillers by Edna De la Cruz

I love this cake. Just one single tier, but it’s so delicate and elegant.
I designed this cake last year and some people were asking me how it was done.
With so much work on my hands, I postponed doing a blog or tutorial because I really wanted to do a You Tube video about it. I suppose for now I will do the blog and eventually I will let you know when the video tutorial is finally done.

Let’s get started!
This cake was covered in Fondant. I used Americolor Neon Green liquid-gel to color it. I love that tint. It can go from very delicate, if you use a little, to very funky, if you use a lot.

Edible Image Paper from Icing Images Co.

Edible Image Paper from Icing Images Co.

In the photo above you will observe a very delicate lace was used. The lace was made with a Martha Stewart cutter and an edible paper from a company called Icing Images, (link posted below).This particular paper has a pearl finish to it and they offer many beautiful colors you can choose from.

Martha Stewart Deep Edge Punch-Garden Gate

Martha Stewart Deep Edge Punch-Garden Gate

The name of this cutter is Deep Edge Punch-Garden Gate. These punch cutters are really fun to use for scrapbook projects but they also work really well for cake when you combine them with edible image paper. It’s very important to use paper of very good quality. Some papers are too thin or they dry too fast. This is why I love the Icing Image papers. They are thick and give you a bit more time to work without the paper breaking or cracking. NEVERTHELESS, still it’s a good idea to work fast so the paper doesn’t break.

I always keep my edible paper in the original plastic bag it came in and sealed well so it doesn’t dry. I also store it in a dry place because humidity can affect the paper, just as it affects anything with sugar in it. Just make sure to take care of the paper and store it well. Never leave the paper uncovered so it will last longer.

DSC_0755logoThe Martha Stewart punch is packaged with the sides closed. This is a great way to store it. To use, just open the wings. I cut the paper with a guillotine to make sure I have a straight edge. Doing this will save the rest of the paper from drying
too. Make sure to take of the plastic backing that the paper has before you start
using it for this type of work.

Once the paper is cut, I place it in the punch, carefully aligning it to the back line of the cutter. This will ensure a straight cut every time. After you cut the first part you move that and align the cut with the side wing of the punch where the design is imprinted. This is very helpful when you make cut after cut, always ending up with a perfect pattern.

First practice with a regular piece of paper until you get used to it. I will be doing a tutorial of this soon to better show how to use it.

green pink2How thick you want the strip is just a personal choice. Just cut it to whatever thickness you prefer it to be. To finish the design, I used the Perfect Pearl Mold. I love this mold when making pearls. Here below is an old tutorial I made on how to use the mold. I am planning to redo this tutorial but for now this is still the way I make pearls.
For those who want the mold, here is the link to it. Click here.
I use this mold all the time as it has 3 delicate pearl sizes.

Gumpaste Pearl Tutorial

Click to watch Pearl Tutorial

For the roses, I used my fast rose method on how to make roses. It’s part of my DVD “How to Make Sugar Roses”. This DVD has 4 hours of tutorials on the many ways to do roses. It includes the fastest way but also how to do the separate petals. This is in case time is not an issue and you opt to make a tight center. It also includes how to make

leaves, stems and even thorns. Then it teaches you how to color your roses.

Gumpaste Roses, blossoms, leaves and fillers.

Gumpaste Roses, blossoms, leaves and fillers.

The blossoms and buds are part of my DVD “Blooms and Vines”. This DVD shows how to make Hydrangeas, blossoms, buds, their leaves and Ivy vines. It even includes how to make these flowers without cutters, another way to make flowers. Finally, it teaches how to color and finish them.

Remember that in my website there are a number of tutorials that can help you get started in the wonderful world of cake decorating. You will find them under tutorials. If you are a beginner and have never done gumpaste flowers, I suggest you start with my tutorial on “How to Make Calla Lilies”.

I am posting all the links below too, so you can go check them out.

Basic Cake Tutorials:
http://designmeacake.com/tutorials.

Perfect Pearl Mold:
https://www.designmeacake.net/collections/molds/products/perfect-pearls-molds

Sugar Rose DVD and Blooms and Vines:
https://www.designmeacake.net/collections/advanced-tutorials-dvds

Icing Images:
http://www.icingimages.com/

Follow me on Facebook and share your cakes:
https://www.facebook.com/pages/Design-Me-a-Cake/263955423295?pnref=lhc

Follow me on Instagram:
http://instagram.com/design_me_a_cake

Follow me on Twitter:
https://twitter.com/tonedna

I hope you enjoy this “How Did I Do That” blog. I will also do a tutorial soon.
Until next time, ta ta!!

Edna 😉

 

 

 

Simple Syrup

symple syrup

Where I come from we like our cakes extremely moist. I don’t know how many of you have traveled to the Caribbean and tried the well-known “Rum Cake”
from Tortuga.This cake is extremely moist, delicious and comes in many flavors
too. 

That is just an example of the kind of cakes we like in Puerto Rico; extremely
moist. Some people even use Brandy instead of rum. Personally, 
I prefer
rum better, but adding the alcohol is always an option. Cakes that 
are made
with just flavored Simple Syrup can be equally delicious.

Many of you have asked me: “What is simple syrup?” Well, this blog is for you. It’s just as simple as the name implies. It’s basically sugar and water cooked until the sugar is dissolved. You don’t want to overcook it since making the sugar too thick would be harder to get into the cake.

There are many recipes for simple syrup and all of them work. The most common one is in the ratio of 1 cup of water to 1 cup of sugar (225 gr) to 1 cup of water (225 gr). Some people make a stronger version by using 2 cups of sugar to 1 cup of water instead. You can always choose what would work best for you. I will write the full recipe in the website.
The video tutorial is at the end of this blog. Press here for recipe.

Learn how to make simple syrup for your cakes.

My recipe for simple syrup consists of 1 cup (225 gr) of sugar to
2/3 (150 gr) cup of water. I do less water in my recipe because this way
I can add flavorings to it. You can always add more water if you are not
adding anything else to the syrup. 

The next question I usually get is: “How much liquor do I add to the recipe?”

I can say 1/4 cup to 1/2 cup, but the problem is this amount will vary depending on so many factors. For example, if you use Captain Morgan Rum you probably will need less rum than if you use Bacardi rum because of the extra spices it contains. I like to use Bacardi Rum because it has a very smooth flavor that doesn’t ‘pack a punch’ as you bite in the cake. Then again, some people might want the rum flavor stronger and that is where things are going to change. Each person has his own opinions when it comes to taste, so the best way is to test it and see what you prefer to use with your own cakes. If you decide to try the simple syrup with Rum, try adding first a few tablespoons of the rum and taste it. From there, you can add more rum if you want too. Another great flavor to add is Amaretto.

Amaretto is one of those liquors that I usually add by looking at the bottle. Basically, I add the liquor until the syrup starts turning into a brown tint. Rum and Amaretto are the most loved flavors in my business. Even though it’s alcohol, by the time you cut a piece of the cake you will have the flavor but you won’t get drunk from it. It’s just a small amount of alcohol, unless your cake is soaked in it and you made the syrup too strong.

Simple syrup is mostly used in sponge cake since that particular cake tends to be on the dry side. The sponge soaks the liquor really nicely. But it can also be used with other types of cakes. Just make sure to test it. For some recipes a little goes a long way. Some people will use simple syrup when a cake didn’t turn out moist, maybe due to overcooking or a bad recipe. You can use it not only to ensure a cake is moist, but to help a cake stay moist for even longer!

If you don’t want to use alcohol in your cakes, you can always add other
flavorings. If you use extract, I usually just add another 1/4 cup of water to my
recipe or just make the basic recipe a 1:1 ratio. You can use juices too or even concentrated juice to give flavor. I have used strawberry syrup from my

‘Strawberries in syrup recipe’, and also concentrated orange juice with great success.

Coconut milk is still another option you can use. Lemon juice with simple syrup
makes a lemon cake sooo delicious. Again, there are so many options!

You can even add lavender, ginger honey and many other flavors to infuse the syrup.

Vanilla Simple Syrup

Vanilla Simple Syrup

 

Remember, you can keep your syrup simple with the addition of vanilla, but if you want to compliment the flavors of your cake just add extra flavors to the syrup. Simple syrup is not only used in cakes. Bartenders use it for drinks all the time. For those who will ask: “Can I save the leftovers?” Yes, you can. Some people will save it for up to 2 months in the fridge, but make sure that where you store it is completely clean or crystals can build up in it. I usually make it as I need it. It’s so easy to make.

You can make flavored syrups for coffee with leftovers too. For example, with vanilla, you can add it to coffee or tea. You can make syrup for ice cream or pancakes by adding simple syrup to jam. You can make some caramel or melt it, and add the syrup to make a soft caramel that you can pour over desserts or even coffee. This syrup has many uses. I have even used it to fix a jam that I overcooked were it becomes a bit too hard.

Raspberry Cake filling

Tutorial Coming Soon.

 

Another question people tend to ask: “How much syrup do I add?” You can use a pastry brush to add the syrup to your cake. It will add smaller amounts of syrup and you don’t have to worry about adding too much. Another way to safely add smaller amounts would be to use a spray bottle. If you are trying to make a very moist cake like the Caribbean version, then I suggest a squirt bottle, like the ones Wilton sells for the candy melts. With it, you can add plenty of syrup fast.

Typically, I layer my cake and add the syrup to both sides of each layer. This way I ensure there is moisture on both sides. Once I do this, I like for the cake to rest at least overnight, so the flavors come together and the syrup spreads through the cake plus, a cold cake is stronger, so you can layer it and crumb coat easily. In simple steps:

  • Bake Cake
  • Seal and place in the fridge before it completely cools down
  • Let cake rest overnight (it can stay in the fridge safely for 4 nights, SEALED WELL)
  • Layer my cake
  • Add simple syrup on both sides of each layer
  • Add filling
  • Give the cake a crumb coat,
  • Seal the cake with Saran Wrap so it doesn’t get all wet from condensation
  • Place the cake in the fridge either overnight or until it cools down enough
    to give a second coat.

Don’t leave the cake in a hot environment. A cool house will do ok if the fillings
in the cake are safe to be left out the fridge. Personally, I place my cake in
the fridge so it cools down. This way I can apply the second coat to my cake
very easily.

There is another way the simple syrup can be added to a cake. You can add the
syrup before the cake has cooled down completely and this helps the syrup
spread faster. Then you place the cake in the fridge sealed well. But you have
to keep in 
mind that It will be more difficult to layer a cake after the syrup
is in it, and layering the cake while the cake it’s warm can be a problem
since the cake is too soft.

Most of the time that I have seen people adding the syrup to the cake this way,
don’t layer the cake. The only have one layer of filling in a 4 inch tall cake.
Some people don’t like doing it this way because they feel the cake will ferment.
I have seen it done successfully but you have to take precautions if you do it
this way, especially in the hot summer days. Always do a test cake for the
area you live in to see which option works best for you. I usually work in
an area that has AC.

Vanilla flavored cake

Vanilla cake soaked in vanilla, almond, amaretto simple syrup.

It’s important to keep in mind that a cake that has been soaked or lightly sprayed
with simple syrup, will taste better by the next day. The reason for this is
because the syrup needs time to spread around. In the cake above you
can see patches 
of dry areas. That’s because the photo was taken as
soon as the simple syrup 
was added. After you let it rest, the syrup will
reach those areas.

 

Some options for chocolate cake can be dark rum, cherry syrup, Frangelico, Amaretto, Chambord,  chocolate liqueur or Kahlua.

For butter cakes you can use Amaretto, Grand Marnier, Chambord, Coconut Rum, white chocolate liqueur and so much more!

Once again, you can keep the syrup simple or you can add flavors to complement your cake.

For those who prefer a Latin style cake, I will do another blog dedicated just to that cake and I will go through how much syrup per cake you can add. In the meantime here is the tutorial.  Press here for the link to the recipe.

Hope you enjoy the tutorial.

Have fun with the recipe. Until next time, ta ta!

Edna 🙂