I made a chocolate cake over the weekend and moistened it with a raspberry liqueur which really improved the taste and texture of the cake. Because of this, I am seriously considering using some kind of moistening syrup for all of my cakes.
I would really prefer to use the gourmet syrups (like Monin) but unfortunately I wouldn't be able to get all of the flavours that I need on a regular basis. Has anyone tried making a moistening syrup using the Lorann flavours? If so, did it taste good or did it taste artificial?