Stock Syrup


This is a simple mixture of sugar and water that can be used to add extra moisture to your sponge cakes. Although you can use it on any cake, it is especially useful to dab onto a sponge cake that won’t be eaten for a couple of days – a wedding cake for example that you are having to prepare a few days in advance. The important thing to remember is to lightly dab it onto the sponge. Do not soak the sponge or you will end up with trifle instead!

  • 120 g (4 oz) granulated or caster sugar
  • 150 ml (1/4 pint) of water

Simply place the sugar and water into a saucepan and gently simmer for five minutes until the sugar dissolves. Leave to cool before using.


Stock syrup can be stored in an airtight container in the fridge for two weeks.

How to Use Stock Syrup

To use the syrup, slice your sponge cake into layers. Before filling, lightly dab the top of  each layer with the cooled syrup using a soft pastry brush. Then fill your cake and assemble as normal


You can flavour stock syrup with liqueur or spirit. Simply add a splash to your desired strength. Rum works especially well with rich chocolate cake!

Carol Deacon Cakes

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