I always brush or spray cake syrup over the layers after cooling.
Amber
Probably a "duh" question, but what is cake syrup? Just a simple syrup?
J
Cake syrup is indeed a simple syrup- sometimes thinned with a little water or what I usually do is mix it with a liqueur (like kahlua or grand marnier for example) or an extract to compliment the flavor of the cake or filling I'm using. This works wonderfully on the kind of cakes I make (all scratch - mostly sponge type cakes), but I am not an expert on box mixes, so I don't know if it would work as well on them. Maybe someone else who is an experiences mix baker could answer that? I'm curious too!
Amber
Probably a "duh" question, but what is cake syrup? Just a simple syrup?
J
I use (Italian) Torani Flavored syrups.. the one you can add in coffee.
Simple syrup is you mix water and a LOT of sugar and vanilla, boil it to melt the sugars..that's it.. simple syrup 
it's that simple.
I suggest use a spray bottle, it is more evenly applied. Syrup works well in spongecakes, red velvets, Italian cream cakes etc..
Great information ladies....but one more question. If using a spray bottle, how do you keep the sprayer from getting clogged? I make espresso alot at home so I am very familiar with torani syrups and Kaluha....the bottles can get very sticky and icky...
You have to clean it out after every use. A better option is a punch bottle like this one:
http://pastrychef.com/Catalog/punch_bottle_1597106.htm
they are durable, don't clog easily, and you can keep them in the fridge filled with syrup for whenever you need it!
Amber
Quote by @%username% on %date%
%body%