On a few of the gallery pictures they have described the cake flavour and said that syrup was added for moistness. What is this? is it something that you buy or something that you make? Also do you add it to the cake before cooking or after it is cooked.
Thanks in advance.
From what I can gather syrup is something that's brushed onto the cake layers to help moisten it. I think it's done before you start filling the cake and icing it.
Some use simple sugar syrup and others use all sorts of flavoured syrups. The only cake that I can think of made like this is black forest where the syrup is soaked into the layers!
What I dont understand about this practice is if you have to make a sturdier cake than regular sponge cake in order to be able to carve it or even for it just to hold the weight of fondant, then would syrup not weaken and soften the cake?
It's common practice to brush each layer with simple syrup, sometimes flavored with liquers, extracts. It's doesn't affect the structure of the cake unless you soak it, and does add moisture and flavor. I only have one cake flavor out of 23 offered where I don't use a simple syrup. You make it.
Ok so I just tried this syrup on my cake.
I had a bottle of Grenadine Syrup and but some on my cake and let is stand for about 5 minutes and then applied my buttercream and made up the cake with the next layer.
Have to say it's yummy and moist where the syrup was spread and I will be trying this again. Thumbs up from me!
I know it is a really daft question, but.....how would i make a syrup to use? 
I am an avid syrup user 
Here's a copy-and-paste from something i posted on another thread:
Simple syrup is a made of equal amounts of sugar and water (for example a cup of each); sugar is dissolved in the water and simmered over low-medium heat until the color of the syrup is golden and it is reduced to about 2/3 to 1/2 of the original amount. It is then removed from the heat and flavored depending on the cake â most common flavoring is rum, but it can be any liquor (I love Kahlua for chocolate cake) or citrus (lemon zest, though it needs to simmer with the water/sugar and then it is strained) or I suppose any extract/essence though Iâve never used the latter. The cooled syrup is generously brushed on the each of the layers/tortes and it has the dual purpose of moistening the cake and enhancing the flavor. Then the cake is assembled as usual.
Btw, I just used the syrup from a sour cherry preserve on a chocolate cake last weekend, and it was divine⦠Will do it again!
Thanks shisharka i can't wait to try it. The cherry and chocolate sounds yummy. 
I am an avid syrup user
Here's a copy-and-paste from something i posted on another thread:
Simple syrup is a made of equal amounts of sugar and water (for example a cup of each); sugar is dissolved in the water and simmered over low-medium heat until the color of the syrup is golden and it is reduced to about 2/3 to 1/2 of the original amount. It is then removed from the heat and flavored depending on the cake â most common flavoring is rum, but it can be any liquor (I love Kahlua for chocolate cake) or citrus (lemon zest, though it needs to simmer with the water/sugar and then it is strained) or I suppose any extract/essence though Iâve never used the latter. The cooled syrup is generously brushed on the each of the layers/tortes and it has the dual purpose of moistening the cake and enhancing the flavor. Then the cake is assembled as usual
Can you do this after you freeze the cakes and unthaw them??
Btw, I just used the syrup from a sour cherry preserve on a chocolate cake last weekend, and it was divine⦠Will do it again!
Can you do this after you freeze the cakes and unthaw them??
I would think so... I've never frozen a cake, so canât speak from experience there, but as long as it behaves like a freshly-baked one after it's thawed, it should be just fine to brush on with syrup.
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