I have a spray bottle that I use to mist on cordials. It infuses the cake in amazing ways. Today I made a wedding cake that was misted with Frangelica (sp?) and filled with nutella mousse.

Misting the cake keeps it moist and adds a whole new demension. And misting uses less cordial that brushing the liquid on the cake.

Looking forward to trying Chambord and Grand Marnier etc.

This sounds very interesting. How do you make the sprays that you put on the cakes?

Wow, interesting. You mean you just spray a bit of flavouring onto the cake and then ice as normal? Is it just a very subtle hint of the mist flavour that comes through?

I just put the cordial/liquor in the spray bottle.

Same idea as brushing with syrup prior to frosting. Helps to keep the cake moist and adds a great flavor. Like chocolate cake with sprayed with kaluah. You don't use as much as you would if you brushed it on.

People love it!!

What a fantastic idea! Thanks for sharing.

Great idea. I usually brush on...and it does take a lot and I am always afraid I will make it too mushy!

I haven't used liquor, but I have used liquor flavored coffee creamers:
vanilla-spiced rum on pumpkin cake
Irish cream on chocolate

I have a friend who is known for the amazing moistness and flavors of her cakes. Well, she recently let me in on her little secret... it's similar to your idea.

She fills a spray bottle with a flavored nectar and mists her cakes with it. She picks a flavor that goes well with the cake she's making. For example... if it's a chocolate cake with strawberry filling, she mists the cake with strawberry nectar.

Most grocery stores sell nectar in cans (like soda pop cans), and it comes in lots of yummy flavors. Kern is one brand and is found near the juices. Another brand is Jumex and it's found in the Latin food section.

I haven't tried it yet, but I'll bet it's awesome!

thats a good idea jjkarm. thanks for the tip for flavors. i dont usually coat my cakes with other then buttercream and fondants but i'm very interested in doing so now alot of my cakes usually come out so moist (but not too moist that its bleh and soggy) that it just doesn't occur to me to do this

would the liquor sprays be appropriate for kid's cakes too?

Any time I accidentally over bake I do this! Works great! My non-overbaked cakes are super moist already.

ok maybe I am nieve, but I have never had to use this and maybe I should give it a try but firdt I need to figure out what you are talking about before I can try it! lol let me in on how it works and what are reasons your using it again I am a little confused ;(

I love this idea! Thanks for sharing.

Won't the cake get mouldy faster than it would otherwise? I have always wanted to do this. Please let me know what is the best way to use, say, pineapple extract? Do you mix it with boiled water and sugar (syrup) to use for infusing?