Simple Syrup

Simple Syrup

Just as the name implies!
Simple Syrup!

It’s basically just equal parts water and sugar.

You can make as large of a recipe or as small as you like.

Simple Syrup

For home use I usually do a recipe that will yield about 2 -4 cups depending on what I am making, but I have made as little as ½ cup before!

Perfect for using on cakes that are more dry by nature such as Sponge Style cakes and Genoise.

To infuse flavors you can add liquors or fruit purees after the cooking process, OR add herbs or spices to the syrup as it boils such as lavender, lemon zest or vanilla beans just to name a few!

I usually use about 2 Tablespoons of liquor for 2 Cups of Simple Syrup
And about 4 Tablespoons of fruit puree to 2 cups syrup.

Get creative!  This is really a great way to get an added depth of complexity and flavor to your already fabulous desserts!

Simple Syrup
Serves: 2 cups
  • Granulated Sugar 1 cup (200g)
  • Water 1 cup (237ml)
  1. In a heavy bottom saucepan combine the granulated sugar and water.
  2. Bring to a boil and allow to boil continuously for about 3-5 minutes until it reaches the thread stage.
  3. Cool completely then store in an airtight clean container.
Store syrup in the refrigerator for up to 1 month.

Be sure to use a very clean pastry brush each time you dip in, so you do not leave any unwanted bacteria in the leftover syrup for longer shelf life.



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  1. I recently made a two layer sponge cake with a simple syrup flavored with Cointreau. It was a berry tiramisu. It was set up and placed in refrigerator to set up for a few hours. Wen we cut the cake, I noticed that the bottom layer had more of the syrup than the top. How do you syrup the cake layers so they both have enough syrup? Thx.

    1. First of all the cake sounds FABULOUS! But secondly- you just make sure you brush on the same amount. Im not sure if Im understanding your question though. I suppose you can measure out exactly the same amount and ensure that you put only that amount on each one, but check out this video for Boston Cream Pie where I use the simple syrup for the layers and you can see how I brush on

  2. Hi Gretchen, I searched for so long to find your tiramisu recipe because last time I made it it was perfection….and it was gone…..I’m trying to remake it for my fiance’s birthday and I remember you made simple syrup that I believe had espresso, kahlua, and rum. Can you please tell me how much I am supposed to use of each and if it varies from this recipe at all. Thank you so much, Kristen

    1. Hello, the Woodland Bakery Blog business has been shut down due to some major business dysfunction since February,
      I know much of the content that you are used to seeing is gone 🙁
      But I have been forced to start over again from zero and I am working as hard as possible to get the most popular and most requested videos and recipes done first.
      Please be patient but in the meantime if you go to my Gretchens Bakery facebook page in PHOTOS I have alot of the most popular recipes and also there are so many people who
      have saved the recipes and can share with you right away! Just ask on the main page! Thanks!

  3. Dear Gretchen, thank you for all your work, for your recipes and knowledge. You help me a lot to do my first wedding cake for my brother. And it came out perfect. I would love to share with you my work but don’t know how to do it on this website. Thank you and God bless you

  4. Hi Gretchen,
    I made the recipe and let it cool down a bit before I spooned some of the syrup into another bowl. Where the spoon touched the syrup it started crystillizing. Do you know why this happened? And what should I do next time?

    1. ah yes, sugar syrups are not so “simple” actually this was a perfect example of seeding the syrup- have you ever heard of, seen or made Rock Candy?
      Without getting too scientific about it, simple syrup is a SUPER SATURATED SOLUTION. As the solution cools the sugar wants to “comes out” back into sugar crystals on your spoon. Sometimes even the glass or container we store the syrup in can act as that “seed” that the sugar crystals start to grow on.
      But anyway- did you use microwave or stove top?
      It sounds to me as if not all the sugar was fully dissolved – even a few grains can start the seeding process, then that spoon acted as a life preserver! LOL
      Its fixable by reheating and adding a few tablespoons of water to balance out the solution

      1. Thank you for the reply. I used stove top. I’ve never made rock candy before but I have seen it. I will try reheating it. I want to make your fabulous tiramusu recipe 🙂

  5. Gretchen,
    Is there a way to do this that does not involve sugar? can stevia be substituted with similar results? Diabetes is prevalent in my family but they all still have a sweet tooth 🙂
    Love the recipes and always looking for a way to adapt to lower the sugar contents.

  6. Hi 🙂 I am making for the 4th year in a row a 3 tiered fondant covered cake for my daughters birthday. She will be 6 this year 🙂 I use the standard 1-2-3 or 2-3-4 wedding cake recipe, cant remember which one it is right off hand. It is EXTREMELY dense and only uses about 3 or 4 ingredients. The main ingredient is vanilla for flavor. With 4, 5 and 6 year olds this sometimes doesnt fly. The taste is to grown up for them. I am wondering if I can use a simple syrup on this type of cake with the FONDANT covering it and NOT have the cake start to buckle under the weight of the fondant. AND lol what flavor and how would you recommend using .. but only if you think this would work 🙂 Thank you so much for taking the time to read and respond to this

  7. First of all i just want to say Thank you, you have given us some of the most amazing recipes and being Italian This cannoli cake has truly
    caught my attention 🙂
    Were in NJ was your bakery? This is were my husband grew up , Glassboro, Pitman area. I am from Baltimore but loved NJ , now live in Madison, Ga which reminds me of some areas of NJ. Can not wait to try your recipe and thanks for the tip on the Cannoli shells from Amazon. Hugs and blessing to you.

  8. Hi Gretchen
    I am making special vanilla cupcakes for my 16 year old granddaughters birthday.
    I would like to use sugar syrup but can this be brushed onto frozen cupcakes or must it be applied when the cakes are still hot.
    I thank you for all the helpful advice I have got from your website over the years.

  9. Hi Gretchen

    I feel the simple syrup makes my cakes too sweet. At the same time i want the cakes to be extremely moist. Any suggestion please? would brushing with cold milk help? or can i tweak this recipe?


  10. I’m interested in making the Ferrero Roche cake. Can I make the simple syrup using a hazelnut flavoring or extract instead of the liquor?

  11. If we want to add fruit jam for flavor, shouldn’t we reduce the amount of sugar? Otherwise it might get too sweet?

  12. How important is it to brush your cake with simple sugar syrup?? I feel that it increases the sweetness, is there any way to moist the cake while the sweetness does not increase? Thanks in advance!!

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