never done it, but it is appealing to me for the moistness factor...can anyone enlighten me on the pros/cons of simple syrup?
With syrup the texture stays nice "soft" and the cake gets extra taste. Most of the times you use it to give the cake a moisture texture and to avoid that it gets dry. You apply it a day before decorating so that the tastes have a whole night to develop to a "max" .
You can also add a flavour the a simple syrup, like vanilla or lemon cest or a liqor (like Limoncelle, I really like that one ). Or cest of oranges and Grand Manier.
On the other hand if you are making a cake and serving it right away ( the next day) the cake itselves tastes just great so it doesn't really need the syrup. Some do it all the time, like Peggy Porschen (that trendy baking girl from the UK ), others dont like the bakers from Whimsical Bakehouse, and their recipes are outstanding!
Goodluck with trying!!
. . . here's another thread with the same topic . . . http://cakecentral.com/cake-decorating-ftopict-607427-wash.html
I was just going to say that there was an extensive thread on this topic just a few days ago. I use a "wash" on every cake.
thanks for the link, I missed that thread!