A Cake Syrup is crucial to make a good cake, even if you are going to stuff it. Syrup makes a cake moist and yummy. According to the kind of cake, you can change your syrup.

Syrup for Fruit Cakes
-500 ml of water
-150 gr of sugar
– any liqueur fitting well with fruit (e.g. Cointreau, rum, limoncello, cherry brandy…)

– (alternatively, if you wanna a alcohol-free syrup) milk or orange juice

Let simmer water and sugar untill it will be dissolved. Once lukewarm, add the liqueur (or milk, or orange juice). Then evenly pour the syrup onto the cake: use a cake brush, or a small bottle with a nozzle.

Syrup for Cream/Chocolate Cakes
-500 ml of water
-150 gr of sugar
– any fitting liqueur (e.g. rum, maraschino, cognac…)

– (alternatively, if you wanna a alcohol-free syrup) water infused with cinnamon, or milk and coffee, or water infused with lemon and/or orange zest.

Follow the same proceeding, as per the Syrup for Fruit Cakes.

If you’re making a kid cake, you can use an alcohol-free syrup, simply made with cocoa milk or some juice, diluted with some water.
Follow the same proceeding, as per the Syrup for Fruit Cakes.
You can also use some lemon or almond flavoring and add it to the syrup.

These quantities will fit a 24 cm Italian Sponge Cake, divided into 3 layers.

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