Hi Kim!
You could certainly do it either way, as long as you give the SS a few moments to actually get into the crumb.
What I do is:
Bake cake, mash down the tops, cool for 10 minutes, flip out of pan, spray with flavored SS of choice, wrap in PressNseal, freeze/refrigerate until ready for frosting.
I don't usually do the SS on children's cakes, but on wedding cakes/adult party cakes, I will use SS infused with flavorings, and sometimes I use flavored liquers as the SS.
Hope this helps,
--Knox--
Okay, I tried it. I tried a new cake recipe and thought it was not great and thought SS would help. It seemed to make the cake mushy. I gave the cakes away and have not had any feed back yet.
I also noticed that the coffe syrup that I have (like they put in your latte at Starbucks) is just flavored symple syrup based on the ingredients. I will have to keep that in mind if I ever try it again. I have hazelnut here at home that may be tasty!
Thanks for your help!
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