Plain Cake Syrup

Preparation info

  • Yield:

    5 cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Plain cake syrup is basically plain poaching syrup without any citric acid. If you have leftover poaching syrup after cooking fruit, keep it on hand to use as cake syrup instead; the subtle flavor from the fruit is a bonus. If the liquid has been reduced significantly during the poaching process, add water accordingly before using. Leftover poaching liquid must be stored in the refrigerator. If you have simple syrup made up, you may use that as a substitute for cake syrup as well. Add