I understand the concept i think, but i'm not sure exactly if i should just spritz my cake with chamboard, the flavor of choice, or if anyone would recommend another method....
should i mix the chamboard with a simple syrup? should i cook down the chamboard?
any help would be super appreciated!!!!!!!
I usually mix the liqueur with simple syrup and apply it either with a pastry brush or a squirt bottle with a VERY small opening.