I read somewhere that they use this instead of buttercream.
You can certainly use only a liqueur/simple syrup glaze over plain pound cake or bundt cakes, etc... But for decorated cakes, simple syrup soaks are used to help maintain moisture (usually in scratch) cakes.
Can somebody tell me what this is and how to make it.
Everthing you ever wanted to know about making and using simple syrups:
How to Apply Syrup:
(Includes recipe.)
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/685/Recipe.cfm
Cool Syrup Applied to Cooled Cake:
http://www.akiskitchen.ca/recipes_cakes/four_lwc_orange_custard_chodippped_ladyfingers/fourl_lwc_orcust_ladyfingers_1.html
Cool Syrup Applied to Hot Cake:
http://www.akiskitchen.ca/recipes_cakes/ravani/ravani_1.html
How Simple Syrups Add Moisture:
http://en.allexperts.com/q/Desserts-747/2008/11/simple-syrup.htm
http://blog.josephhall.com/2006/12/simple-syrup.html
How CC members use simple syrup, opinions:
http://forum.cakecentral.com/cake-decorating-ftopict-55178-.html
HTH
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