All of the larger cake recipes in TCB call for brushing the layers with syrup for added moistness or if keeping for a few days. I know that the Grand Marnier Cake has you pierce the cake and add the syrup when it is warm. When should I add the syrup to the layers in a wedding-type butter cake? Should I do it when the layers are warm, or wait until they have cooled? To pierce or not to pierce? That is the question.
Any advice would be appreciated.