I have been asked to make a square 2 tier traditional wedding fruit cake and I'm wondering how I go about getting nice straight sides? I won't be using ganache or buttercream under the fondant as it won't go flavour wise, likely using marzipan under the fondant. I'm unsure how best to get straight sides - or is it not really achievable with a fruit cake?
AYour most important job when making your fruitcake is the lining of your tins. Make sure the lining paper sits squarely in the corners. After your mixture is in the tin drop it a couple of times from a reasonable height to break any air bubbles. Before covering with fondant or marzipan you need to fill any holes or square any broken corners with plugs of either of the covering medium. Use a little gelatine solution to smooth these additions. Preparation is the most important part of making a fruit cake that is going to be decorated.
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