I noticed some folks coat their cakes before icing with a liquor/jam type coating. When do you do this? Do you do it on all cakes? Is it just to seal in moisture or for additional flavor?
Thanks!
I read in one of my cake books (I haven't had a chance to try it yet, my house is under construction . . . no cakes till it's done 
) But, the book recommends a "sugar syrup" to be brushed onto the cake. It sounds like they use it instead of a crumb coat . . . ? You could probably add a flavor . . . . I'll be watching this topic, I'm curious too!! Sorry I'm not more help!
I guess it is the glaze...many folks do an apricot glaze or other fruit glaze sometimes with liqueor in it. That makes sense about the filling not seeping in. I just wondered if there were other benefits to doing this. I am doing a wedding cake with raspberry filling and I was not sure if I needed this step.
Thanks for your input!
It helps to keep crumbs out of the frosting too! 
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