I have a question on simple syrup, flavored glazes,ect that you put on your cakes. I assume it's to keep it moist, does it help cut down on crumbs? I am making little eggs, from the wilton cake pans, they are about the size of a real egg half. I am making them to go to my in laws for easter. I started cake decorating in February after talking about it for months, reading, looking and trying out cake recipes ect. Well my niece had to start too and likes to show off, nothing is ever good enough, you know the type. Well, my aunt, uncle and cousins on my side will be there and I want to knock their socks off insanely good eggs. I have complete confidence in my ability to make them look gorgeous, I want a hhhuuuggghhhhuuummmm..... to escape their mouth with the first bite. Sorry, I got off the subject, I have used the cake extender with sour cream and liked the results, nice crumb, texture and moistness. I think the taste isn't quite there yet. I want to know if you guys think a nice simple syrup with a hint of flavor before the frosting would be awesome. Any ideas on flavor combo's? I think I may ice them in the candy coating icing. Thank you for your help in advance. - Jennifer

I pour in the extract while mixing the cakes for knock out flavor... almost act like I am Emeril from the Food network an go BAM!
You know instead of a teaspoon try 2 tablespoons!

that might work, what flavor combos are good and unusual?

Do you have the cake mix doctor book?
Hummingbird cake is good. yellow cake mix with bananas and crushed pineapple.
I like chocolate cake mix with almond extract is great.