THIS IS IN RESPONSE TO "A PASTRY CHEF", BUT I'LL TAKE SUGGESTIONS FROM ANYONE. YOU MENTIONED IN YOUR MESSAGE DATED 2-15 THAT YOU SPRAYED ON A SIMPLE FLAVORED SYRUP. I AM NOT FAMILIAR WITH THIS TECHNIQUE. IS THIS THE SAME AS THE SOLUTION OF 5O% WATER/50% SUGAR THAT PEOPLE HAVE TOLD ME ABOUT? I AM ANXIOUS TO TRY THIS TECHNIQUE ON MY WHITE CAKES, BUT AM CLUELESS. PLEASE HELP....THANKS...I'M LEARNING MORE AND MORE EACH DAY THANKS TO YOU ALL.....:)