Impregnation for a biscuit or crust is a sweet or sweet and sour liquid. The impregnation base is usually sugar syrup.

Sugar syrup

Ingredients:

For 200 ml of syrup

4 tbsp. tablespoons of sugar
6 tbsp. spoons of water

How to prepare the impregnation syrup:

Combine sugar and water in a saucepan. Place the saucepan on the fire and bring to a boil. During this time, stir the syrup constantly and skim off the foam if it forms.

Then cool the syrup and only then add vanilla to it. Never flavor hot syrup. So, it will very quickly lose its flavor.

You can use coffee syrup to flavor the sugar soak.

Coffee syrup

How to make coffee syrup for impregnation:

Pour boiling water over the coffee. Cover the glass with a lid and leave for 20 minutes. Now fold the piece of cheesecloth in half and strain the coffee through it.

Let it sit for another 10 minutes. After that, the pure infusion can be poured into the sugar impregnation.

Use fresh and canned fruit juices, essences, tinctures to flavor the impregnation. However, make sure that the consistency of the impregnation does not change dramatically when adding liquids.

Alcoholic beverages are often used in impregnations. They give the biscuit a special flavor.

Impregnation with vodka

How to prepare a vodka impregnation:
mix vodka, jam, water. Pear jam can be replaced with homemade apple jam.

Sugar soak with liqueur

Ingredients:

5 tbsp. tablespoons of sugar
7 tbsp. spoons of liquor
1 tbsp. a spoonful of vodka
7 tbsp. spoons of water
a few drops of citrus essence

How to prepare a liquor impregnation:
Pour sugar into a saucepan and cover with water. Place container on fire and bring to a boil. Then cool the sugar and add the liqueur, vanillin, cognac, citrus essence. The peculiarity of this impregnation is that it has a very bitter taste.

Chocolate impregnation

Ingredients:

100 grams of butter
1 tbsp. spoon of cocoa
1/2 can of condensed milk

How to make a chocolate soak:

Prepare this impregnation in a water bath. Pour water into a large saucepan and heat. Place a smaller saucepan inside a large saucepan: in it, prepare the impregnation.

Cut the butter into pieces and place in a saucepan. Add cocoa powder and condensed milk: mix everything thoroughly. Do not bring the mixture to a boil.

Orange peel impregnation

Zest of one orange
half a glass of orange juice
1/4 cup sugar

How to prepare citrus soak:

Place all ingredients in a saucepan and cook until sugar dissolves. Reduce heat and simmer for another 15 minutes. The amount of syrup should be halved.

Saturate the cake with warm soak.

The syrup from any delicious jam is also suitable for impregnation, but you no longer need to add anything to it. For impregnation, there are special pastry brushes that evenly distribute liquid and prevent puddles from forming. If you don't have a brush, use a teaspoon. Do not fill the spoon completely, but take a little at a time and lubricate it evenly. The impregnation layer should be very thin and practically invisible.

A quick and delicious homemade cake according to the recipe of the famous pastry chef Oleg Ilyin! Watch the video!

Sponge cake is the basis for many confectionery products. It turns out to be airy and tender, and the impregnation makes it juicy.

Biscuit impregnation syrup - basic principles of preparation

Sponge cakes absorb moisture well enough. So that they do not get wet, it is necessary to strictly observe the technology for preparing the impregnation.

The biscuit can be dry or wet. For dry baking, more impregnation is used.

The impregnation is applied to the cake using a silicone brush, a spray bottle, or simply poured from a spoon.

Sugar and liquid are the basis of any impregnation. For aroma, vanillin, juice or citrus zest, coffee, etc. are added to it.

In cakes consisting of three cakes, the top cake is poured abundantly with impregnation, the middle and bottom are not so generously impregnated.

It is advisable to withstand the impregnation throughout the day.

Recipe 1. Classic syrup for biscuit impregnation

Ingredients

125 g granulated sugar;

190 ml of drinking water.

Cooking method

Pour water into a saucepan and put it on the stove. We turn on the fire to the middle level and wait for the first bubbles to appear. Pour sugar into boiling water.

Continuously stirring the contents, twist the heat to a minimum. Cook until the sugar grains dissolve and turn off the heat.

Cool the impregnation to a barely warm state. You can add liqueur, liqueur, or citrus juice as a flavoring agent.

Recipe 2. Syrup for impregnating biscuit with cognac and strawberries

Ingredients

filtered water - 300 ml;

cognac - 60 ml;

fine sugar - 50 g;

strawberries - 300 g.

Cooking method

Wash the strawberries, cut off the tails and squeeze the juice out of them.

Transfer the berry cake to a saucepan, cover with water and add sugar.

Put on a low heat and cook, from the moment of boiling, for five minutes. Strain the syrup through a fine strainer.

Pour strawberry juice into the impregnation, stir and send back to the stove. Boil it again.

Heat the syrup for three minutes, remove from the stove, and refrigerate until warm. Pour cognac into the impregnation and stir.

Recipe 3. Cocoa-based biscuit impregnation syrup

Ingredients

35 g cocoa powder;

90 g butter;

175 g of condensed milk.

Cooking method

We take a medium-sized saucepan. We pour drinking water into it and put it on the stove. Install a saucepan of a smaller diameter on top, resting it on the handles. The bottom must be submerged in water.

Chop the butter into small pieces and grind with cocoa until smooth.

Put the oil mixture in a saucepan and wait for it to melt, stirring constantly. Introduce condensed milk into liquid oil with a thin stream. We simmer until the first bubbles appear.

Remove the saucepan from the water bath and beat the contents with a mixer or blender. The mass should become dense and increase in volume. We cool the impregnation and use it as directed.

Recipe 4. Coffee syrup for biscuit impregnation

Ingredients

coffee liqueur - 30 ml;

ground natural coffee - 10 g;

water - 100 ml;

fine sugar - 60 g.

Cooking method

Pour the coffee into a saucepan and fill it with hot water. We put on the stove and bring to a boil.

We remove the coffee from the stove, cover with a lid and leave for ten minutes.

We filter the coffee infusion and add sugar to it.

We put it on the fire again and cook from the moment of boiling for three minutes over low heat.

Turn off the heat, cool the contents of the saucepan, pour in the liquor and stir.

Recipe 5. Mint orange syrup

Ingredients

125 ml of drinking water;

200 g sugar;

Orange;

100 ml of vodka.

Cooking method

We combine water with vodka.

We wash the mint leaves well and cut them as small as possible.

Fill the mint with a mixture of water and vodka. Pour in sugar and stir until the grains dissolve.

Pour into a saucepan with a lid and leave in a cool place for a couple of weeks.

After the allotted time, cut the orange in half and squeeze the juice into the impregnation. Mix and use as directed.

Recipe 6. Coffee syrup for impregnating biscuit with cognac

Ingredients

60 g granulated sugar;

25 ml of brandy;

200 ml of filtered water;

50 g of ground coffee.

Cooking method

Pour the ground coffee into a saucepan and fry it over medium heat for a minute. Pour boiling water over coffee and cook until the first signs of boiling. We remove from the stove and wait for the foam to settle. We repeat the process two more times.

Cover the saucepan with a lid and leave for a quarter of an hour. We filter the drink through cheesecloth. We throw away the thick.

Pour sugar into the coffee and set it to boil again. We wait until boiling, stirring constantly, until the sugar crystals dissolve.

Remove the syrup from the stove and cool. Add cognac to the syrup, stir again. Saturate the cakes with the resulting mixture.

Recipe 7. Orange syrup for biscuit impregnation

Ingredients

120 ml freshly squeezed orange juice;

orange peel from one fruit;

60 g granulated sugar.

Cooking method

Wash the orange, wipe it with a napkin and remove the zest from it using the finest grater. We place the zest in a saucepan, squeeze the orange juice to it.

We send to low heat and cook for three minutes from the moment of boiling. Pour in sugar, stir and simmer until all the grains dissolve.

Cook the syrup for another eight minutes, filter and cool.

Recipe 8. Biscuit impregnation syrup with wine

Ingredients

lemon juice - 5 ml;

fine sugar - 250 g;

drinking water - a glass;

Cahors - 60 ml.

Cooking method

Pour water into a saucepan, add sugar and put on low heat. Cook, stirring constantly, until the crystals dissolve.

Add lemon juice and vanillin to the boiling syrup. We keep it for a couple of minutes, remove from heat and cool.

Recipe 9. Lemon syrup

Ingredients

55 g granulated sugar;

245 ml of drinking water;

half a lemon;

vanilla sugar.

Cooking method

Cut half the lemon, place in a blender container and grind until puree. Transfer the resulting lemon mass to a saucepan, pour in boiled water, cover with a lid and insist for a quarter of an hour.

Lightly crush the contents with a potato pusher to squeeze out any remaining juice from the lemon pulp. We filter the infusion a couple of times through cheesecloth. Add sugar and vanillin to the lemon liquid.

Turn on the hotplate at low power. We put a saucepan with a lemon mixture on it and cook the base of the syrup for ten minutes.

Remove from the stove, cool and saturate the cakes.

Recipe 10. Cherry syrup for impregnating biscuit with cognac

Ingredients

50 g granulated sugar;

40 ml of brandy;

100 ml cherry syrup;

boiled water - stack.

Cooking method

Combine cherry juice with water and cognac. Stir.

Pour all the sugar into the liquid and put on medium heat. Cook, stirring continuously, until all the sugar grains are dissolved.

We twist the heat to minimum and boil the mixture for another three minutes. Remove from the stove and cool.

Recipe 11. Syrup for impregnating biscuit with black currant

Ingredients

60 ml of brandy;

½ stack. blackcurrant jam syrup;

250 ml of boiled water;

60 g of fine sugar.

Cooking method

Combine water with sugar and jam syrup. Stir and put the dishes with the mixture on low heat. Cook, after the first signs of boiling appear, stirring continuously, until the sugar crystals dissolve.

Remove from heat, cool and pour in brandy.

Recipe 12. Coffee syrup with milk

Ingredients

½ glass of milk and boiled water;

stack. Sahara;

60 g of natural ground coffee.

Cooking method

Pour ground coffee with half a glass of boiling water and brew coffee. Remove from heat, cover and cool. We filter.

Combine milk with sugar. We put on the stove, turn on low heat and bring to a boil, stirring continuously. Pour in strained coffee and stir.

We keep it for another three minutes, remove it from the stove and cool it. Add alcohol and flavors to the cooled impregnation.

Recipe 13. Caramel syrup for biscuit impregnation

Ingredients

100 ml of milk;

100 g sour cream;

100 g of boiled condensed milk.

Cooking method

Pour milk into a saucepan. We put on the stove and bring to a boil. Add boiled condensed milk and sour cream. Stir well.

Place the biscuit in a mold, with a diameter wider than the cake. We pierce in several places with a wooden skewer or fork. Fill the cake with hot syrup.

We saturate the cake for five hours.

Do not add flavors to hot syrup, or the flavors will simply evaporate.

The syrup must be cooled before use.

It is advisable to withstand the syrup for 24 hours before use.

For impregnation, you can use cognac, liqueur or any other alcoholic beverage.

It is one thing to bake biscuit cakes, and another to make a masterpiece out of them. Cooks will not allow the cake to be dry. Therefore, a very important stage of preparation is impregnation.

It is better to choose how to soak a biscuit based on taste preferences. There are a lot of all kinds of syrups, simple and complex impregnations, alcoholic beverages, milk, fruit and sugar liquids, which moisturize the base. Each "raw" recipe not only improves the quality of the confection, but also gives it the desired flavor, such as coffee and chocolate topping.
You can make the pie juicy from ready-made sweet liquids without any effort. You can cook a complex composition or insist in a cold way. Here, cooks are given a full flight of imagination. The only rule is to use good quality products, especially those with pronounced flavors, such as coffee and spirits.

How to properly soak a biscuit with syrup or cognac

Sugar solutions are too sugary to remove the sweetness, part of the product can be replaced with potato starch when cooking. Starch will still give viscosity; too soft a dessert will not allow it to disintegrate.
How to soak a biscuit properly? The bottom layer of the cake is watered the least, the middle layer is more, and the top layer is abundant, as a result, all three will be evenly moist.
Juice from canned fruits is great for moisturizing. You don't need to do anything, just water it ready-made. This will save time if you want to achieve results faster.
Cognac, like red wine, tends to transfer color, therefore, it is better to soak dark baked goods, for example, a chocolate crust, with cognac liquid. For light, liqueurs are suitable.

It is better to process hot cakes, only baked ones absorb moisture faster.
Aroma additives are dispensed with a soft brush, or sprinkled from a regular plastic bottle by piercing the lid. A spray bottle is suitable for these purposes. For whom it is convenient to pour the solution with a teaspoon.
If you overdid it with cognac watering - blot the cake with a cloth. This applies to any solution - excess moisture can also be blotted with paper towels.

Classic syrup for biscuit impregnation

This type of solution is made when there is no time at all, or in order to save money, if there is nothing else at hand. We need water and sugar. The ratio is 6 to 4 (tablespoons). Slowly dissolve the sweet sand in a saucepan, do not bring it to a boil. Fruit or aromatic fillers can be added to taste. The sugar and water biscuit impregnator is suitable for all types of baked goods. Often the third product in this recipe is vanilla essence.

Cocoa-based biscuit impregnation syrup

• Cocoa powder - 35 g
• Butter -90 g
• Condensed milk - 175 g

We construct a "water bath" from two containers, there is water in a large saucepan, and a small one is inserted from above and is slightly hidden by water. At the top, the mixture is cooked. Melt butter with chocolate powder.
Slowly pour the condensed milk into the oily liquid, bring to a light boil. Stir the hot mixture until smooth in any convenient way: manually with a whisk, blender, mixer. The watering will become thicker, looser, and rise.
How to properly soak a biscuit with syrup? The mass is thicker than ordinary syrup, so it is more convenient to spread it with a spoon and distribute it evenly over the surface.

Caramel syrup for biscuit impregnation

• Boiled condensed milk - 4 tablespoons
• Milk - 150 g
• Cognac - 1 tablespoon

Heat the milk and dissolve the condensed milk in it. As a result, the mass became uniformly beige, let it boil for a minute.
Cool the sweet milk before pouring in the cognac portion. You get a tart coffee-colored liquid.

Coffee soak for biscuit

Favorite and popular impregnation for sponge cake. It goes well with chocolate dessert.

• Glass of water
• Freshly ground coffee - 3 tsp (can be replaced with soluble)
• Coffee liqueur - 2 tablespoons
• Granulated sugar - 5 tablespoons

Heat sugar and water on the stove until it melts. Cook for no more than a minute and cool immediately.
You need strong coffee. 3 teaspoons for half a glass of water. To speed up the process, some use the everyday option - soluble granules. The result may be less aromatic, but you will achieve a characteristic taste. Granular coffee turns out to be more liquid, therefore, such a solution is more sugar-coated. When the liquid becomes fragrant and saturated, drain from the sediment, add it to the sweet syrup. Pour alcohol there. By the way, the intoxicating drink can be changed at your own discretion. Anything in a home bar will do. The most popular additives are rum, cognac, liqueur, and wine.
With coffee topping, no one can tell home-soaked cakes from the best confectionery products.

Coffee syrup with milk

• Half a glass of milk
• Half a glass of water
• Natural coffee - 2 tbsp. l.
• Sugar - 1 glass

We brew coffee with boiling water, insist, or cook until it has a rich aroma and taste. In the second case, it is necessary to thoroughly clean the liquid from the coffee grounds.
We heat milk and sugar, dissolve and let it boil a little, while adding a coffee drink at the same time.
It is important to cool the broth, and only then moisturize the product. The dessert will have the taste of the most delicate Latte coffee.

Orange syrup for biscuit impregnation

• Orange
• Cognac - 50 g
• Water - a third of a glass
• Sugar - 50 g

Three pre-washed orange to remove the rind. Squeeze juice from the fruit itself without pulp.
Bring water with sugar to a boil using the classical technology. Evaporate excess moisture to thicken the broth.
After that, add citrus juice and pour the zest, cook all the ingredients together for no more than a minute. The peel is needed to enhance the aroma; after cooking, it must be removed by straining.
The last ingredient is alcohol. The culinary rule is to pour cognac only into the cooled, cooked base. After that, you can water the baked goods.

Mint-orange impregnation for biscuit

Another ingredient for a strong aromatic effect. The refreshing taste of mint, of course, is not for everybody. But spice is used very often in desserts.

• Mint - 30 g
• One orange fruit
• Vodka - 100 g
• Sugar - glass
• Water - 125 ml

Cold method of cooking watering

Mix water and alcohol in one cup. The leaves of the green spice are crushed until the juice is released. All ingredients are combined, the mixture is covered with sugar. The solution is infused for two weeks. And before soaking the cake, freshly squeezed orange juice is poured into it.

Orange and lemon soak for biscuit

Citrus-flavored confectionery is one of the brightest in taste. The recipes for making fruit syrups are not fundamentally different.

• Fresh juice of oranges or lemons - half a glass
• Lemon peel shavings - teaspoon
• Zest of one orange
• Sugar - 50 g

The peel of citrus fruits is bitter, before chopping it, pour boiling water over it, being careful not to overcook it.
Combine all ingredients and put on fire. Boil the liquid for 15 minutes, remove the soft flakes of the zest.

Impregnation for jam biscuit

One of the easiest ways to moisturize a cake to make it both tasty and juicy. Any homemade jam is suitable, but berry jams, cherry plum, pear, peach and apricot jam are still considered the most fragrant among cooks.
Add a couple of spoons of jam to a glass of water, make fruit drink. Bring it to a boil, strain the berries. If you want to add zest, add a drop of liquor. Non-alcoholic broth is also good.

Blackcurrant biscuit impregnation syrup

• A glass of cognac
• 1/2 cup blackcurrant jam syrup
• Glass of water
• 60 g sugar

Blackcurrant watering is being prepared, like all syrups, based on jam. We boil water with berry jelly, let it cool and pour the brandy.
If fresh berries are at hand, we make fruit drink from them, we cook watering from it. Fresh currant pulp gives more flavor to the finished product.
Likewise, pie solutions are prepared from any berries.

Cognac biscuit impregnation syrup

Many impregnations are prepared on the basis of cognac. Of course, such desserts are intended only for adults, but on the other hand, the result will exceed expectations if the cakes are properly moistened. Let them brew for a few hours.

• 0.5 tbsp. filtered liquid
• 60 grams of cognac
• 0.5 tbsp. Sahara

Dissolve sugar, boiling until thick. Let cool. Pour in alcohol and you can soak the dessert.

Cherry syrup for impregnating biscuit with cognac

• Several cherries
• Art. l. cognac
• Glass of water
• Sweet sand - 2 tablespoons

Boil cherries in water like compote. Berries are not needed, we remove them.
Pour brandy into the broth and pour granulated sugar. Mix well, dissolve and moisturize the delicious cherry cake.

Biscuit impregnation syrup with cognac and strawberries

• 300 ml of water
• 60 ml brandy
• Sugar - 50 g
• 300 g strawberries

The berries must be crushed, the juice must be drained, and the pulp with water and sweet sand must be boiled. We clean the syrup from the cake, covering it with a lid, and draining it through the slot. Or use a strainer.
Add fresh juice to the boiled compote, bring it to a boil again.
It remains to cool and season with alcohol.

Coffee syrup for impregnating biscuit with cognac

• Natural or instant coffee - 2 tbsp. spoons
• Glass of water
• 2 large spoons of sugar
• Cognac - 1 tbsp. spoon

If you brew coffee, then it needs to brew for about 10 minutes. We remove the cake. With sugar, heat again until bubbles. Cool and add cognac.

Biscuit impregnation syrup with wine

• Lemon juice - a few drops
• A glass of sugar
• Vanillin
• Glass of water
• Any red wine, in our case Cahors wine - 60 ml

The base is sweet hot syrup. As soon as it boils, remove from heat to pour in the remaining ingredients: wine, acid and aromatic confectionery powder. Boil just a little and you can soak the cake.

Chocolate Cream Syrup for Impregnation

In this recipe, the syrup is used hot as soon as it is cooked.

• Egg yolks - 4 pcs
• Water is a big spoon
• Heavy cream - 300 ml
• Sugar - 1 large spoon
• Bitter chocolate - 200 g

The base is sugar syrup, brought to a boil. With the appearance of bubbles, the yolks are immediately poured into it and whipped until a thick mass.
The next step is to dissolve the chocolate in a water bath or microwave. Add the thick brown mass to the syrup.
Next is the cream. Beat vigorously until foamy. Following this recipe, we do everything very quickly. We send the cream into the common chocolate syrup. Stir, let nourish and brew. The resulting mass can also serve as an independent cream for dessert, resembling custard.

Dairy products are great for moisturizing chocolate dough baked goods: cakes, eclairs, pies, rolls. The creamy shade gives a delicate milk chocolate flavor. Cream, sour cream, milk are combined with alcoholic products and simply with water.

Honey and sour cream impregnation for biscuit

Honey and milk are the perfect gentle combination for light cakes.

• Honey - 2 large spoons
• Water - 1 large spoon (If we increase the portion, we always observe the proportions 2: 1)
• A little sugar
• Sour cream - 2 tablespoons

Making creamy watering is easy, just mix everything thoroughly.
Dissolve honey in water, making a sweet liquid, slightly thick. We immediately pour the cakes of the future cake with it. And on top, with the second layer, we apply the second part of the impregnation. We do it like this: whisk sour cream (it is better if it is thick), sugar. Spread it over the honey liquid in an even layer.

Honey, like sugar solution, without other additives, can impregnate products well. Water will remove excessive sweetness and make it runny. Without heating and cooking, it is simply dissolved.
You can't rush with any of the broths, they need exposure. Moisturizing and saturating the pies does not make "haste" dishes. Wrap the wet dessert in plastic wrap and leave it in the refrigerator for several hours. Only after that, fill the already juicy cakes with cream. Aromatic additives bring the dessert to perfection, because in its pure form, baked goods smell like flour, eggs and many people do not like it. The stronger the smell and taste, the better the chance of success.

For a delicious juicy homemade cake, it is not enough to smear the biscuit with only cream. Impregnations will help to significantly improve its taste. How do you prepare them?

Impregnation recipes

Several impregnation options are known:

• To prepare the classic cake impregnation, stir sugar in water in a 1: 2 ratio and bring to a boil. Cognac or liqueur is added to the resulting syrup.
• When preparing the impregnation for those who do not like too sweet, dilute sugar in water in a ratio of 1: 3. The resulting syrup is brought to a boil and a bag of flavored tea is dipped in it. After a few seconds, the tea is taken out, and citric acid is added to the syrup (on the tip of a knife). You can also add starch (1 liter of syrup will need 10 grams of starch). When the syrup boils, it is removed from the heat and vanilla is added. Starch will add viscosity and remove excess sweetness.
• Syrup from any jam is diluted with water to the desired sweetness. Then add alcohol to taste.
• Any syrup is mixed with melted ice cream. An alcoholic drink is added to it.
• You can buy ready-made syrup and dilute it with water and sugar in a 2: 1: 1 ratio. But it is better to refuse "Maple syrup": it gives the cakes a dirty color.

In the heat, it is necessary to put more sugar in the syrup than in the cold, so that the cake is better preserved. In the summer, to prepare the syrup, they take water and sugar in the same quantities, and in the winter in a ratio of 2: 1.

If the cake is prepared only for adults, then the cakes for it can be soaked in liquor or cognac.

Excellent impregnation comes from the juice of canned peaches.

You can soak a chocolate sponge cake with any syrup, but it is better to take one that contains alcohol. For soaking an orange biscuit, boiled orange juice, to which sugar and alcohol are added, is ideal. You can also stir regular sugar syrup with orange liqueur.

How to improve the quality of the impregnation?

Essences and alcoholic beverages are used to flavor impregnations. When impregnating light biscuits, they use light wines, liqueurs and cognacs, and coffee and chocolate - red wines and cognacs. Fruit biscuits are flavored with fruit compotes.

How to calculate the amount of impregnation?

It is desirable that the ratio of the weight of the cake, impregnation and cream is 1: 0.3: 1.2. For example, if a biscuit weighs 400 grams (a classic biscuit for 4 eggs), then you need to prepare 250-280 grams of impregnation.

Sometimes they use a different scheme 1: 0.3: 1.2. But do not get attached to these numbers, they are very relative! The choice of the ratio depends on what kind of cake you want to get: wet or not very good. Also, the amount of impregnation is influenced by the type of biscuit and cream, the presence of fruit in the cake.

The classic biscuit requires more syrup than vanilla. For a cake smeared with soufflé, more impregnation is needed than for a cake with curd and butter cream.

In addition, the thickness of the biscuit is essential: the thicker it is, the more impregnation is needed.

If the biscuit consists of 3 layers, the lower layer is impregnated only slightly, the middle layer is slightly stronger, and the upper layer is well. The impregnation is distributed between the cakes in a ratio of 2: 3: 5.

It is better to turn the biscuit upside down, since the lower surface is much smoother and you do not need to level it.

Devices for impregnating cakes

It is better to use a spray bottle to soak the cakes. It is more convenient to hold it in your hands, the syrup can be sprayed both vertically and horizontally. In addition, the thickness of the stream is regulated and all the syrup diverges.

You can make holes of different sizes in plastic bottle caps and use them depending on how much you need to soak the cake.

Correcting errors

If you overdo it with the amount of impregnation and your cake "ran", then it is recommended to put it on a clean sheet for a while: it will remove excess moisture.

• Covering the cake with mastic. Question answer. Comment. 430

If you decide to master the wrapping of a cake with mastic, you may have the following questions: Can any cake be wrapped with mastic? Which cakes are not suitable for wrapping.

To learn more

To flavor the syrup, you can use fresh and canned fruit juices, liqueurs, liqueurs, liqueurs, grape wines, fruit syrups, essences, etc. When adding juices, make sure that the sugar syrup does not thin too much.

Options for flavoring syrups:

Apricot syrup
Add 1 tablespoon of apricot liqueur or apricot liqueur to the main syrup.

Orange syrup
Add the juice of half an orange or 1 tablespoon of orange liqueur to the main syrup.

Vanilla syrup
Add 5-6 vanillin crystals or 1 teaspoon of vanilla sugar to the main hot syrup. Add 1 tablespoon vanilla liqueur to the chilled base syrup.

Grape syrup
Add 1 tablespoon of any grape white wine to the main syrup, for example table, port, nutmeg, riesling or amber wine - madeira, sherry, marsala.

Lemon syrup
Add the juice of half a lemon or 1 tablespoon of lemon liqueur to the main syrup.

Cognac syrup
Add 1-2 tablespoons of quality cognac to the main syrup.

Coffee syrup
Add 2 tablespoons of coffee infusion to the main syrup. (For coffee infusion, take 1 teaspoon of natural ground coffee, pour 0.5 cups of boiling water, cover the glass and leave for 20 minutes. syrup can be flavored). The syrup is used to flavor biscuits and coffee biscuits.

Rum syrup
Add 1 tablespoon of rum to the main syrup.

Enjoy your meal!