I also for the first time tried using what's called "moistening syrup." It is meant to add moistness as well as extra flavor. You can used liqueur, extract, or juice. I used apricot juice (I have a TON of them!). I just brushed the syrup on two layers with a pastry brush the before frosting them. I guess my syrup was too thick (it was as if I put jam on) plus apricots tend to have a mild flavor so I couldn't taste much of a difference. I want to try strawberry syrup next time! And I'll be sure it is more runny than the syrup I put on this cake was!
Yum! French Vanilla cake with apricot icing and moistening syrup.