A syrup is “heavy” when it has a higher proportion of sugar compared to a “light syrup”. Proportions for simple syrup generally run from 2 parts water and 1 part sugar to 2 times the amount of sugar to water. Rich simple syrup, also called Demerara syrup, is a simple syrup variation made with a type of light brown, raw sugar called Demerara sugar. I tried spritzing simple syrup once. The overspray left a film of sugar on about a 3 foot swath of my kitchen, cabinets, and floor. That was it for me.

Remember, the sugar dissolves into the water, so 1 cup of sugar and 1 cup of water will not equal 2 cups of simple syrup. I only do specific scratch recipes once in a while, and since they are my "tried and true", they are moist and don't need simple syrup either. Just bring 1 cup of sugar and 1 cup of water to a boil, remove from heat and let cool (remember, be careful - sugar gets much hotter than water alone).

Adjust your measurements as needed. I use simple syrups in most of my layer cakes. Stir the simple syrup and place the … There was ZERO difference in the taste of the cake. Heat the ingredients until dissolved. Although simple syrup is made with just two ingredients, using a different type of sugar will alter the flavor, color, and texture of the final product. It’s more like 1 ½ cups simple syrup once dissolved. Simple syrup is generally found in two strengths: Equal parts sugar and water, the most common strength in U.S. bars, is referred to as “one-to-one” (1:1). I use simple syrup on all of my cakes, and have never found it to make my cakes 'heavier'. I don’t use syrup on oil based cakes, like carrot or red velvet.