I'm making an English wedding cake and covered it in marzipan. First I used 10 X powdered sugar, which has corn starch in it, to roll the marzipan in. Will this spoil the cake and marzipan? The recipe said to let it dry out for a few days and with the weather being so hot lately, do I have to worry about spoilage from that? I,m very concerned about these two issues. Can anyone help?
Lot of great info on this link.
Basically, the corn flour in the powdered sugar will make the marzipan ferment and go mouldy. I think this is only an issue if you are making it way in advance or saving a tier for a long time. I wouldn't think it would go mouldy in the space of a week.
never use corn starch with fruit cake as it does ferment and go mouldy i think you might get away with a week but any longer then its a deffinate no, also you should wait at least four days for the marzipan to harden up a bit before covering it, most people keep fruitcake for their anniversary so i would double check on that, i am from the uk and that is the tradition over here hth