I just got the Cake Bible, and I'm very excited. I think I'll start with the genoise classique with a fruit cloud cream frosting. I'm posting because I need help deciding which liqueur to use for the syrup and the cream. (SO has already vetoed calvados.) I don't own any liqueur, so I'll have to buy some. I'd like to get something I can use fairly often, so it doesn't sit in my cupboard forever. It seems like the liqueur I see in most often in recipies is Grand Marnier.
Which liqueur do you use most often?