Help! As a favour to a friend, I am covering a dark, heavy 9"X13" cake with fondant. The problem is is that she used so much rum, that the cake is "weeping". It is covered in almond paste, but the alcohol is seeping from the corners. I was thinking of covering with a crusting buttercream in the hopes that this will "seal" the cake & then I can cover with fondant,which is what she wants. What do all you experts out there think?. I have to do this for next week, so I am hoping that I get a speedy reply. Thanks in advance.

I would cover it in royal icing then sand it smooth, apply another, sand again and then put the fondant on top. Good luck!!

She insists that it be covered in fondant, so I am hoping that if I cover it in royal as suggested, that it will be o.k. once covered in fondant.

How & what do you use to sand royal icing to make it smooth?

O.K. I am looking at the site for royal icing recipes. They are either made with raw eggs (which I don't want to do) or it states that the icing is good for decorations, but not for icing a cake. Help! What recipe do I use to seal this cake? Time is running out & I am starting to turn grey.

Don't you have ready to use Royal Icing Sugar, to buy from a Super Market?

* 3 Tablespoons Wilton Meringue Powder or any Meringue Powder
* 1 lb. (4 cups) confectioners' sugar (about 1lb.)
* 6 Tablespoons warm water*

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Recipe makes 3 cups.

NOTE: Keep all utensils completely grease-free for proper icing consistency.

* For stiffer icing, use 1 tablespoon less water.

**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add ½ teaspoon water at a time until you reach proper consistency.




You would apply it over the almond paste/marzipan.

Thanks Terrier. I am going to give it a try. I still don't know how to sand the royal icing smooth though.

To Flat Ice a Cake
1. Apply on top of almond paste. Spoon almost half the icing on top of the cake and spread it evenly with a palette knife, using a paddling motion to help remove any air bubbles.

2. Draw an icing ruler at an angle of about 30° across the top of the cake applying light, even pressure. Remove any surplus icing. If possible leave to dry for 24 hours.

3. To ice the sides, place the cake on an icing table. Spread the icing on the sides and smooth roughly with a small palette knife. Hold a cake scraper or palette knife at an angle of 45° and draw it towards you around the cake to smooth the surface.

4. For a square cake apply each side separately. Neaten the edges with a palette knife and leave to dry for 24 hours.

5. For a really smooth finish apply a second thinner coat. Use fine sand paper to rub and smooth down any imperfections before re-coating. Brush off any loose icing with a clean pastry brush.

Sorry, when using the Kitchen Aid to make the royal icing, do I use the wisk or the paddle attachment? Thanks again.

I use my wisk.... because you want the air.
Good Luck!
Cheers,
ally

Thank you, thank you,thank you. I feel more confident now knowing what I have to do. I will post pictures once completed. Thanks again.
p.s. I am in Oshawa, Ontario, so not far from you.

Hope to see the cake after you are all done!