For my strawberry and whipped cream topped golden butter cream cake that I’m making for Saturday I wanted to try out a simple syrup on the cake layers. When I used this cake layer to make an Easter bunny cake some people commented that it wasn’t as moist as they would have liked. I loved it, but regardless, there is some pressure to moisten this amazing butter cake. So I was going to make the butter cake Friday night and I was thinking about making a solution of 1/2 water and 1/2 sugar and brushing it on both layers before I wrap them up and store the layers at room temperature overnight. Is this blasphemy? Will it do anything?