Coffee-Flavored Cake Syrup Recipe

This is just standard cake syrup but with a little zing. Remember that cake syrup is made by combining water and sugar 2-1 by volume and then heating it until the sugar dissolves. To make coffee cake syrup combine 1 cup of water with half a cup of sugar and add about three tablespoons of instant coffee or instant espresso powder. Bring the mixture to a simmer and…done! Cool and store in the refrigerator until needed. It’ll keep well for a week or more.

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9 Responses to Coffee-Flavored Cake Syrup Recipe

  1. vivi says:

    Ive been checking out your posts and recipes for the past 3 hours, you have made some phenominal pastries and cakes and i cant wait to get home and try some of them out. This is the first time I have ever posted to someones site before, and I just want to let you know you have done an incredible job with the variety, tips, instructions and photos.

    • joepastry says:

      Welcome and thanks so much Vivi! I’m around should you have any questions about anything. Please check back and let me know how things turn out! – Joe

  2. Michaela says:

    Hi, these are beautiful web sites and beautiful pastry pieces. I tried Opera and it doesn’t much look like yours, but the taste – everyone love it :-) . Thanks and Im looking forward to another master pieces! Michaela

  3. Heaven Hunt says:

    WOW!! I just came across your website today, and I am really blown away by the amazing variety and wonderfully detailed explanations!! I am super-tempted to try the Opera Cake!! Do you have the recipe for the joconde sheets? I can’t seem to find it. Thanks in advance!! <3

  4. nadia emile says:

    pls. could u tell me what i use instead of joconde layers and which cake i use thanks .

    • joepastry says:

      Hi Nadia!

      Instead of joconde you can use another sponge cake like génoise or neo-classic génoise. I have recipe for both on the site in the Pastry Components menu. Good luck with the project!

      - Joe

  5. Frann Leach says:

    Hi Joe

    This looks great for an idea I had, which is to make coffee ice cream with swirls of coffee-flavoured syrup in it – a bit like raspberry ripple. Do you think this would work for that purpose?

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