I'm making a cake for a friend. The plan is to make a fondant covered 9" round 2-layer yellow cake (Sylvia W's fabulous recipe) with Irish creme filling.

I have the urge (but not the wisdom) to try something new. I want to poke tiny holes in the cake and drizzle irish creme on it before frosting/fondant. The hope is that it makes the cake more moist and the irish creme flavor more pronounced.

Will this work? What extra steps do I need to take to make this happen? Will it hold up to the thinly rolled fondant or will the cake be too moist to support fondant?

Don't want to wreck the cake but want to kick it up a notch. Thanks for your help! If it doesn't, I will just use the Bailey's in the buttercream instead. (Or both????)

No need to poke holes in it, it will soak right up.

Just brush on the Irish creme - it will soak into the cake. Once you coat it in buttercream, your fondant will hold up just fine.

You can also whip the Irish creme right into your buttercream. That's yummy too!

If you whip the irish creme in your bettercream make sure you add a teensy bit at a time. I made some a couple months ago and I couldn't get it to whip up. I had to start over and just a small bit of what I made previously, but I had way too much and that stuff isn't cheap!

You could always mist it on....with a spray bottle

I've brushed it on the cut side before and it worked fine