I am making my first wedding cake & really need some advise. First of all the bride wants a fruit cake with fondant icing. She has a nut allergy so i cant use marzipan in between the cake n fondant. Ive read somewhere that fondant can go onto the cake without anything in between but im worried that the colour from the cake will bleed thru. So any advise on a substitute for marzipan wud be helpful.
Also she is Hindu, so no gelatine can be used in the fondant. Anyone has a fondant recipe without gelatine.
Any advise woud be really appreciated.
Thanks

MMF doesn't have gelatin (unless they use it to make marshmallows).

You can use something like an apricot preserve or glaze between the cake and fondant. I don't think the colors would bleed through if you do not put something on there but the fondant needs something to hold on to.

Normal marshmallows DO contain gelatin although I know vegetarian marshmallows (without gelatin) are available in the US. Don't know about Malaysia.

Thanks jennicita & patticakesnc.

I will try apricot jam for my practice cake & see how that fares. Yes, over here we dont get vegan marshmallows.

Hopefully someone has a fondant recipe w/out gelatine.

Thanks again!

What about using modeling chocolate? I've seen them use this on Ace of Cakes to cover cakes and I don't think it has gelatin in it. And I think if you made it out of white chocolate, you could colour it as you would fondant. Just an idea...I've never used it myself.

HTH.

i have also heard of rolled RI if you can get it were you are? i think its european? just another idea thats just eggwhite and icing sugar

We frequently leave out the marzipan altogether in fruit cakes with rolled fondant. I have never had colour leaking through.

Check with your supplier for an ingredients list on the ready-to-roll fondant that you use where you are in order to find a gelatin-free product. I use Pettinice RTR and it only contains vegeatable gum, not gelatine.

I just checked my Debbie Brown book (Enchanted Cakes) and found a recipe without gelatin. I've never tried it but the book says that it's "firm but pliable - it smooths well and keeps it shape when drying".

Here's the recipe:

Makes 625g (1 1/4 lb)
- 1 egg white made up from dried egg albumen
- 30ml (2tbsp) liquid glucose
- 625g (1 1/4 lb/5 cups) icing sugar
- A little white vegetable fat (shortening) if required

1. Put the egg white and liquid glucose into a bowl, using a warm spoon for the liquid glucose.
2. Sift the icing sugar into the bowl, adding a little at a time and stirring until the mixture thickens.
3. Turn out onto a work surface dusted with icing sugar and knead the paste until it is soft, smooth and pliable. If the paste is dry and cracked, fold in a little vegetable fat (shortening) and knead again.
4. Put into a polythene bag, or double wrap the paste in cling film (plastic wrap) and store in an airtight container.

Hope that helps!

if needed with that i just put on two layers of fondant

Thanks so much everyone for the wonderful ideas.
Thanks jennicita for that recipe, will definately try it out.