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Author Notes: Follow this recipe for basic vanilla syrup for soaking the cakes in my book, Cake Magic!: Mix & Match Your Way to 100 Amazing Combinations. To make the Mixed Berry Syrup, you'll add seedless jams and liqueur. To make Sweet Cream Syrup, you'll use cream in place of water. Otherwise, all three recipes follow the same formula. —CarolineWright
Makes 1 cup
- 1/2 cup sugar
- 1/2 cup water (or, for Sweet Cream Syrup, 1/2 cup heavy whipping cream)
- 1 tablespoon seedless raspberry jam (for the Mixed Berry Syrup)
- 1 tablespoon seedless strawberry jam (for the Mixed Berry Syrup)
- 1 pinch salt
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon cherry liqueur or Kirsch (optional but recommended)
- Combine the sugar, water, and salt in a small saucepan. For the sweet cream syrup: Use 1/2 cup heavy whipping cream in place of water. For the mixed berry syrup: Stir in 1 tablespoon seedless raspberry jam and 1 tablespoon seedless strawberry jam.
- Bring to a boil over medium-high heat, and boil for about 5 minutes. Stir to dissolve the sugar, then stir in the vanilla and remove from the heat. For the mixed berry syrup, stir in the liqueur, if using, and cover the pot. Set aside to steep for at least 2 hours, then strain the syrup.
- For the other syrups, set aside to cool. Use the syrup warm or let it stand, covered, until it reaches room temperature.
- Syrups will keep, in an airtight container in the refrigerator, for up to 1 week. Reheat in a small saucepan over low heat before using.
- This recipe is a Community Pick!