i just use water and sugar no alcohol at all

I think moistness also has to do with no overbaking the layers. I want mine to be just done and pull them out as soon as I can. I also try to freeze mine. I think the freezing really helps with moistness and with ease of icing.

I have not used the simple syrup method yet, but I do plan to. This weekend I tried soemthing that Sweetcakes had told me about on here. TRASHBAGS!!!!! I put my cakes layers in a trashbag about 15 minutes on cooling off, they were great, moist as ever. Thanks for the tip Sweetcakes, I appreciate it!

Connie

I didn't read through all the replies, but here is how I do it. As soon as the cake is out of the pan, I immediately wrap it in saran wrap while it is steeming hot. This keeps all moisture in. As soon as it cools, I put the base crumb coat on it. That will seal it quite well. It's important to seal the cake as that will keep the moisture in. Helen

My cake deco teacher told us to use
brandy or
sugar syrup or
boiled, sieved apricot jam

Great tips from everyone!
People always comment on how moist and fresh my cakes are. Even almost up to a week later after the function they are still eating it (seriously). I actually bake 2 days ahead (Am so slow at decorating and do this after hours so I need all the time). When it cools I cling wrap (I think you call it Saran wrap) it tightly and also pop in the freezer. Day 2, I take them out let them thaw a little and then brush with boiled Apricot jam all over. This is great even in keeping crumbs down, I never get crumbs in my icing. You don't taste the jam either at all.
I agree with some of the others - for the actual recipe, buttermilk works well in choc cakes and instant pudding too I think the instant pudding gives moisture whilst still maintaining a faily sturdy cake. I find that buttermilk makes it supermoist, which becomes a very soft cake to decorate.

Hope that helps, good luck!!

I read on another forum that I should wrap my cakes before they completely cool and stick them in the freezer to lock in the moisture. Agree or disagree?