Ok, so I've made my christmas cake, a traditional fruit cake. How far in advance would you ice it? (using rolled almond & MMF)
If I were to make a chocolate christmas cake with the buttercream & MMF. How far in advance could I make & ice it before christmas day?
I'm in NZ, so it's warm over here at this time of the year, does this make any difference?
Since I'm from the states I don't know much about your type of cakes. Still I would think you could cover it w/fondant maybe up to a week in advance. As for the b'cream and MMF 3 days is probably about the longest I would suggest for that one.
Thanks very much