Syrups to wet the cake

Syrups to wet the cake

Wet cake is a national preference, so we have put together several syrup recipes for you to brush each slice and make this sweet even tastier! I remember that my mother used to sprinkle her birthday cakes with the canned peach syrup and sometimes even the soda would enter the dance. Let’s go to the kitchen? The cake is baking, just make the syrup; D
photo: Chelsea Kyle
BASE CALDA
The name says it all. This syrup is the basis for you to invent fashion with the flavors you want: you can add spices, such as cloves and cinnamon, or even replace the water with orange juice, for example.

  • 1/2 cup of tea (100ml) of WATER
  • 1/2 cup of tea (100g) SUGAR

Preparation:

  1. Bring the ingredients to a boil in a small saucepan. As soon as it boils, it’s ready. Turn off the heat and wait for it to cool to wet your cake.

CHOCOLATE SYRUP
As this syrup is darker, it is ideal to be used in chocolate cakes to enhance the flavor of the dough. If you brush a white cake, you risk staining the dough.

  • 1 and 1/2 cup of WATER
  • 3 tablespoons of CHOCOLATE POWDER
  • 1 tablespoon of SUGAR

Preparation:

  1. Bring the ingredients to a boil in a small saucepan. As soon as it boils, it’s ready. Turn off the heat and wait for it to cool to wet your cake.

PRESTIGE CALDA
When making a chocolate cake with coconut, don’t forget to prepare a syrup that lives up to its name! This wonder was used in the most delicious prestige cake in the world.

  • 100 ml COCONUT MILK
  • 3 tablespoons of CHOCOLATE POWDER

Preparation:

  1. Mix all the ingredients of the syrup in a small saucepan and place over medium heat until it rises. Turn off the heat, transfer the syrup to a small pot and refrigerate.

ROSES WATER BOIL
This syrup was used in Charlotte’s Red Fruit recipe. The taste of rose water with Kirsh, a drink produced from the distillation of cherry, makes all the difference.

  • 50 ml of WATER
  • 67 grams of CRYSTAL SUGAR
  • 15 ml (1 col. Soup) ROSES WATER
  • 10 ml (1 col. Dessert) of KIRSH

Preparation:

  1. Mix the water with the sugar in a saucepan and bring to a boil. As soon as it boils, turn off the heat and set aside.
  2. When cool, add rose water and Kirsh.

LIMONCELLO CALDA – Sicilian lemon liqueur

  • 1/2 cup of water
  • 1/3 cup SUGAR
  • 2 tablespoons of LIMONCELLO (lemon liqueur)

Preparation:

  1. Add the water and sugar in a small saucepan and bring to a boil.
  2. When it boils, turn off the heat and transfer the syrup to a pot.
  3. Add Limoncello when the mixture is warm.

BREAD WITH ANY LIQUOR

  • 1/3 cup of WATER
  • 1/3 cup SUGAR
  • 1 tablespoon of LICOR of your choice

Preparation:

  1. In a saucepan, add sugar and water. Heat over low heat and, as soon as it boils, transfer the syrup to a small glass jar.
  2. When the syrup cools, add the liqueur and store in the refrigerator until it cools completely.

CHERRY BREAD
Perfect to give that special touch to your Christmas cake or in the Black Forest. This syrup with cherries is known as Griottines and is very popular in France. The good thing is to rob the fridge and eat some cherries straight from the pot; D

  • 300 grams of CHERRIES
  • 1 cup of rum
  • 1/2 cup of KIRSH
  • 1 cup CRYSTAL SUGAR
  • 3 pieces of lemon peel
  • 3 CARNATIONS
  • 1 cinnamon stick
  • 1 tablespoon of VANILLA EXTRACT

Preparation:

  1. Mix all the ingredients in a pan and cook over low heat until the sugar dissolves, stirring occasionally.
  2. After the sugar has melted, keep on the fire for another 3 minutes and turn off the heat.
  3. Store in a tightly closed jar for a month in the refrigerator. After that, you can use it.

Syrups to wet the cake

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