I'm just leafing through a wedding cake book by Dede Wilson and after torting and before filling she applies a moistening syrup to all her cakes. She said that because of Duncan Hines, Americans want really moist cakes that are difficult to achieve with scratch baking. She brushes on this moistening syrup (1 cup for a 6-round, and 2.5 cups for a 10-inch round). She says it is a sugar syrup that you can add liqueurs and extracts to for different flavors.
Anyone do this? What is the CC consensus on this?