I read somewhere that that's what the French do. Someone fill me in on this please!
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It depends on your cake recipe. If it is a genoise which tends to be dry or any other recipe that you know does not yield a moist crumb, I would use a syrup.
Oh u just read what u wrote about the French. Yes they do that because they use a genoise that has no butter. It is this dry but comes to life as a light and moist crumb with the syrup.
I meant I just read.... Sorry about the typos.
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