This buttery, rum-spiked syrup adds loads of yummy flavor to cake layers before you stack, fill, and frost them. Make sure that whatever type of cake you brush it on is not overly moist (a drier sponge works better to soak up the syrup). Feel free to add a little of your favorite liqueur to this syrup to change the flavor. Note that this recipe makes about 1/2 cup, which could be a lot for a layer cake, so you can always cut the recipe in half.
CANDY RECIPE HELP
INGREDIENTS
1/4 cup sugar
1/3 cup rum
1/4 cup unsalted butter, melted
INSTRUCTIONS
1. In a small heat proof bowl, mix sugar and rum. Stir until the sugar has dissolved.
2. Stir in melted butter.
3. Brush a THIN layer on cake layer prior to filling.
STORAGE
For best results, store in the refrigerator. Reheat in microwave under low power until warmed and fluid. Cool before using.
Keeps for a few weeks.
