There are three types of consistencies for the simple syrup.
Light
This consists of a higher ratio of water to sugar. This consistency is best for sponge type cakes such as the Gypsy Arm, Napolian, or cakes that are to be consumed immediately.
Ex:
1/2 Cup Water
1/4 Cup Sugar
1 Tablespoon of Extract
Medium
This consists of a 50/50 ratio of water to sugar. This consistency is best for all cake types. It is the most common type of consistency.
Ex:
1 3/4 Cup Water
1 3/4 Cup Sugar
3 Tablespoons of Extract
Heavy
This consists of a higher ratio of sugar to water. This consistency is best for cakes that are going to be frozen over a long period of time.
Ex:
1/2 Cup Sugar
1/4 Cup Water
1 Tablespoon of Extract
