Recipes from the Cake Man
.(JavaScript must be enabled to view this email address) | Posted on Jun 15, 2011 - 01:55 PM
Printer Friendly View
Printer Friendly View
RASPBERRY SYRUP
12/3 c. granulated sugar
½ c. water
1 tsp. raspberry extract
Combine sugar and water in a small saucepan over medium-high heat. Stir frequently until water boils. Once boiling starts, do not stir for one minute. Remove from heat and allow to cool to room temperature before adding the raspberry extract. Brush, drizzle or spray this onto cooled cake for a moister and more flavorful cake.
To view this article in its entirety, subscribe here. Already an online subscriber? Login Here
