In a small saucepan, combine the water and sugar and bring just to a boil over medium heat. Remove from the heat and let cool. Add the rum. Let cool completely before using or refrigerating. Store the solution in an airtight container in the refrigerator fro up to 1 month.

Soaking Solution Variations: Any liqueur that complements the flavors in the cake you are assembling can be substituted for rum. For example, use Kahlua for Opera Cake or Framboise for Raspberry Poppy Seed Cake. Or if you prefer, omit the liqueur entirely.