The WASC is always so nice and moist I never used a simple syrup on it until I got some great info from another CCer regarding using syrups. She gave me her recipe and instructions on how to make it on this post:
http://www.cakecentral.com/cake-decorating-ftopict-586688-.html
I haven't tried it with the vanilla beans yet - only used the vanilla paste.
HTH
I use it on my coconut cake just to infuse more flavor.
I also use it on my cupcakes as a sealant to keep them from getting dry.
I use it on the WASC all the time as a flavor booster. Usually I just use DaVinci's coffee syrups in whatever flavor complements the cake flavors.
Ex: white cake with raspberry filling I use raspberry syrup. Choc. cake I use cream de cocoa flavored syrup. Rum is also fantastic with chocolate. So is Kahlua. The DaVinci's give me a variety of flavors with minimal work. I also know a bunch of people who don't want the alcohol but like the flavors so they work good in that respect too.
I have a cash and carry nearby so I can get the syrups cheap, they keep a long time, I use them in smoothies when I don't use them in cakes and they have a gazillion flavors.
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