Hi all,

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?

Thanks!

Anyone?

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