Maybe doesn't anything to do the moisture of the cake with the spike thing, but I always spike my cakes with rum ,brandy or whatever.since in the boilng process the alcohol is evaporated, I didn't have big concerns to use it in my family.But today I am going to make a cake for my friend's 5 years old daugther birthday party, and I wanted to spike the cake with the same moisture effect but without alcohol... Can somebody give some brilliant ideas, help me PLEASEEEEEEEEEEEEEEEE
Thank you in advance,
I'd make a sugar syrup and flavor it with a clear extract, or just use it plain.
If you are making a dark cake, it won't hurt for the extract to be colored, either. Just don't use real vanilla on a white cake....it will show.