Substitute for alcohol syrups in cake?
I'm baking a number of cakes and many of them call for a similar rum- or brandy-based syrup to moisten the layers. Since there will be children and non-drinkers at this party, I want to omit the syrups or substitute a simple alternative flavoring. Any tips on ways to substitute or when I can skip the syrup? I understand the purpose of the syrup is to moisten and flavor the cakes, so I don't want them all to be a moist, boozy (or substitute of choice) flavor that overrides the cake itself. Okay, maybe that's a separate issue. Help me keep a range of flavors for my birthday party!