I am making butter cake that uses syrup to infuse it with flavor. My cakes are cold (in the fridge)—they will be trimmed to be about 1/2” to 3/4” layers with one cut side. Is it correct, then, that I should use hot syrup? I keep reading that you use hot syrup on a cold cake (or vice versa). Or do I do something else? Both room temp, etc. The cakes will be layered with custard and frosted with buttercream, if that matters.