Yo's Simple Syrup

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If you’ve seen just ONE episode of How To Cake It, you’ve seen me use simple syrup.  I spray this magic sauce on every single one of my cakes to keep them moist throughout the assembly, decoration and refrigeration process! This is especially important when you're making complex, decorative novelty cakes as they often take several days to carve, apply fondant, and decorate. I'll show you just how to make simple syrup - it is true to it's name and very simple!  

Hands down, one of my favourite kitchen tools is the squeeze bottle I use for my simple syrup. If you'd like to have one of your very own, you can purchase it HERE!


Are you ready for the SIMPLEST recipe EVER? Here we go!

Let's Make Simple Syrup!

Ingredients & Tools You Will Need:

1 cup water

1 cup sugar


Simple Syrup Squeeze bottle - http://bit.ly/SimpleSyrupSqueezeBottle

It’s called SIMPLE syrup for a reason. Simply boil sugar in water until the sugar is completely dissolved. Allow to cool completely before using.  

Soak your cakes in simple syrup before you stack them, so that it doesn't drip down the sides. Also allow the simple syrup to soak in fully before moving forward with buttercream or decoration. Can you use too much?  Of course - don't go nuts. Be sure to check out my How To Cake It vids to see me in action using this awesome sauce.  



How To Cake It Up A Notch!

How To Make Root Beer Simple Syrup

When your simple syrup is completely cool, stir in ½ cup of root beer. I did this in my Root Beer Chocolate Movie Night Cake. It was so, so delicious.



How To Make Coffee Simple Syrup

When simple syrup is completely cool, stir in ½ cup of concentrated coffee. To make a concentrated coffee, simply place some instant coffee in a jar and pour in a little bit of boiling water. Close the jar, and shake it up really well (feel free to put on some Taylor Swift while you shake) until you see the granules dissolve. Remove the lid and let the mixture cool completely. I did this in my Tim Horton's Cup Cake. It's getting harder to convenience myself that coffee belongs anywhere but cake.


That's it!  Use this truly simple syrup recipe on my chocolate cake, vanilla cake, and any cake your heart desires when you are wanting to keep them moist and delicious.  One batch should last you for quite a few cakes, just keep it in the fridge! 

How To Cake It Yolanda Gampp Simple Syrup Coffee





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  • Crystal: September 24, 2016

    Hi Yo!! I absolutely adore your cakes!! But please tell me, is there an alternative for eggs in cakes because my grandparents don’t eat eggs/ non veg but i want them too to eat my cakes!! Thank you so much… you are the best!!

  • Sara: September 22, 2016

    Yolanda how would you make a caramel simple syrup? I am making a creme brulee wedding shower cake and I was thinking about using it instead of plain simple syrup

  • hayleyluvbug: September 21, 2016

    i love your cake recipes they are so good me and my dad make them all the time

  • sandra: September 15, 2016

    hi yo, just wanted to let you know that I love watching your videos not only are they informative but very entertaining my question is would you ever recommend a simple syrup made up of water & orange juice?

  • Kinsleigh: September 14, 2016

    I love ur videos their so funny they always make me laugh my butt off!!!!!!!!!!!!!!!!!!

  • Kinsleigh: September 14, 2016

    I’ve always wanted to know what simple syrup was but, now I do because of you. Wich is a good thing

  • Casey: September 10, 2016

    Hi!!!! I really like watching your videos. Your cakes are so cool??. Have you ever been to New Zealand? I live there.

  • Brenda: September 10, 2016

    I need to make my cakes a couple days ahead. Do I put the simple syrup on right away or store them wrapped in saran wrap until I decorate them and then add the syrup?

  • Faith : September 02, 2016

    Hello Yolanda please ignore that message sent by “Faith” because that was my sister and I am so sorry but I did want to tell you that may God bless you and your family and crew❤️❤️❤️?

  • Faith : September 02, 2016

    Hello Yolanda please ignore that message sent by “Faith” because that was my sister and I am so sorry but I did want to tell you that may God bless you and your family and crew❤️❤️❤️?

  • Faith: September 02, 2016

    I watched your video of you making a Wizard of Oz Magic Match cake and I thought to myself why not make a WIZARD OF THE CAKES tee

  • Frankie: August 24, 2016

    Hey Yolanda! I have a great idea to put on a tshirt or apron! You know Michael Jacksons hit: just beat it
    You could have JUST CAKE IT XXXXX

    Also please can you do a galaxy converse high top cake? I think it will look amazing and I really want to do one for my sisters birthday in October but I can’t find any measurements or free templates which is making the structuring of the cake sounding really complicated!!! I hope you read this as I am a massive htci fan and I love your baking xxxx

  • Jennifer: August 21, 2016

    Hi Yolanda! Am such a big fan and I loooooove everything you made so far….. My next project is a pillow cake and I want to use your vanilla cake recipe, but I’m not sure of how much cake batter I will need to use. I have Wilton cake pans and they are 6 3/4 by 6 3/4 by 2in, 10 by 10 by 2in and the last one is 13 1/4 by 13 1/4 by in…. Please I need your help with this one

  • Jessica Davis: August 18, 2016

    Hi!! My mom is alergic to dairy and I want to make her the ultimate cake but I don’t know how without making it with dairy. Can u make a episode on your YouTube channel on how to make a dairy free cake?? I would really appreciate it. Thank you. I love you!!❤️


  • harshitha: August 14, 2016

    I love u Yolanda (I am sorry if the spelling of your name is wrong) so much ur episodes are awesome?????

  • traveljunkee: August 12, 2016

    Here’s a link to egg size equivalents. http://whatscookingamerica.net/Eggs/EggEquivalent.htm

  • Lakshmi : August 12, 2016

    Hi! I only can get grad C eggs in my nearby stores. So how many eggs I should put if your recipe said 6eggs?and my cakes always tastes hard and dry.. May I know why? If my butters are too soft is it ok? Please help me. I’m a homebaker…

  • Alicja: August 11, 2016

    For all those wondering yo put at the end that u should store the simple syrup in the fridge
    U r fabsome yo i love u and ur cakes ???????

  • traveljunkee: August 05, 2016

    Thanks for all your great recipes and info.

    I usually have to bake my cake several days ahead, let cool, wrap in plastic wrap and store in the fridge until I can decorate it. I’m not experienced with Simple Syrup. Do I apply it after its first cooled? or do I wait to apply it until just prior to decorating the cake? Thanks for your help.

  • Jacqueline : August 02, 2016

    Hi Yolanda! Big fan! I was wondering if it’s possible to put a tiny bit of simple syrup on cupcakes? Love you cakes!!!!

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