I use simple syrup all the time, I use Brandy cherry flavor
In my recipes, it adds another dimension of flavor. Most of my cakes are very moist, but the ones with syrup, in my case, mostly liqueurs, the cakes are a little less moist. The cakes taste better after about twelve hours when the cake, filling, syrup, and icing blend together.
I found it preserves the cake. My cakes are scratch, and it is my very minority opinion that they are only good for the day you make them and one to two days later. I can tell that after that they are not as perfect. On the cakes that I use simple syrup, I can make them for my family and they will last six to seven days. They are the only cakes we can finish. The others, I throw out. The two recent cakes involved one that had 1/2 c Bailey's brushed on the three layers and the other was a simple syrup steeped with coconut. I hope this helps.
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