has anyone ever tried coffee syrups, like Torani, to flavor buttercream? How about cakes? Did it work? How did it affect the coloring of the icing?

Hi! Well I have used Vanilla Syrup and Hazlenut Syrup (in replace of Amaretto) only to cake pops (balls) and it was wonderful.. Bump!

I have used them before in cakes and in icings. They work great but you just need to be cautious of how much because they have a high sugar content and the liquid can change the consistency.