New This Month

Simple Syrup for Wedding Cakes

Use this recipe when making our Mocha Cake and White-Chocolate Pistachio Cake.

  • Yield: Makes about 3/4 cup

Source: Martha Stewart Weddings, Spring 2006


  • 1/2 cup sugar


  1. Heat sugar and 1/2 cup water in a small saucepan over medium-high heat, stirring, until sugar has dissolved. Bring to a boil. Let cool completely.

Cook's Notes

Syrup can be refrigerated airtight up to 1 month.

Reviews Add a comment