This cake/icing addition can be made up to 2 weeks in advance of using.
- Yield: Makes 4 cups
Source: Martha Stewart Weddings, Winter 2006
- 2 cups sugar
- 2 cups water
Heat sugar and water in a saucepan over medium-high heat, stirring frequently, until sugar has dissolved. Bring to a boil. Remove from heat; let cool completely. Syrup can be refrigerated in an airtight container up to 1 month.