I would like to try to use some sugar syrups on my cakes. I was just wondering if you have to let them sit a while before icing them. It is for a wedding cake and was wondering if the moisture effects the frosting at all. My cake mix cakes are always moist, but the scratch cakes could use something, also I always notice a floury taste to my scratch cakes, does anyone know what I am doing wrong. I'm looking for a really good pound cake recipe too, so any help would be appreciated, thanks

Simple Syrup:

http://cakecentral.com/cake-decorating-ftopict-65643-.html

http://cakecentral.com/cake-decorating-ftopict-55178-.html

Smack Your Mama Pound Cake recipes:

http://cakecentral.com/cake-decorating-ftopict-211101-.html

Pound Cake Tips:

http://cakecentral.com/cake-decorating-ftopict-187671-.html

http://www.chefrick.com/chemistry-101-for-pound-cakes/

http://whatscookingamerica.net/Q-A/PoundCake.htm

HTH

Edited to repair broken links.