What Do I Put Under Fondant On Fruit Cake??
Decorating By scgriffiths Updated 22 Jun 2007 , 5:15pm by miriel
I've always put a layer of almond icing under my fondant on fruit cake. It stops any discoloration on the layer of fondant. After discovering this site I've found BC is usually put under fondant, so do you use BC under fondant on a fruit cake as well??
Well, in the US, I doubt you'd find anyone making a decorated fruit cake. If you see them at all, it's usually around Christmas in the drugstore or grocery and they're not decorated at all.
I wouldn't recommend buttercream on a fruit cake. It sounds like an awful combination and I don't think that it would prevent staining of the fondant (from the fruit & raisins), or bumps, the same way the marzipan does.
The buttercream is wonderful under fondant on a sponge cake.
Rae
NOOOOOOO 
BC is lovely for sponges, but not for fruit cake. I sometimes mix 50-50 marzipan and almond icing and use that as my 1st layer, the next layer gets only sugarpaste.
someone on the site recommended that I put a little corn syrup and water mixture on the cake and then cover with marzipan. The water and cornsyrup mix will help it to adhere and then just spray a little water on the marzipan and cover with fondant .. as I have learned it is crucial that you do not have any holes at all once the marzipan is on the cake any little spot will cause the fruit cake to seep it juices through the marzipan and it will cause the fondant to melt (the liquid will).
Resulting in a mess...
This has woked for me with the jamaican fruitcakes that I made recently .
We make a lot of fruit cakes in Ireland as they would be our traditional wedding and christmas cakes. We use apricot jam, slightly warmed and spread all over the cake. Then we put the almond paste on and let it dry for a few days before icing or adding the layer of fondant! You should let the almond paste dry as it is oily!
Does the marzipan need to cover under the black cake/fruit cake as well? I just made a sample wedding cake and had some marzipan seeping out the bottom of the cake. It was like a thick syrup. The white chocolate fondant did not move though. Any suggestions would be great.
it sounds as if your cake was too wet, it happens to me when I add too much alcohol. I normally leave my cake (covered) overnight before covering with marzipan. It seems to solve the problem.
HTH
Most people that have requested fruitcake from me have asked for no marzipan as they don't like the taste. If that's the case I use 2 layers of fondant the 1st one thinner and either use boiled, strained apricot jam or the alcohol thats in the cake and cooled boiled water, sparingly I find that works. I definitely would not use BC on a fruit cake 
Hi ! I always put marzipan under my fondant on fruit cakes...I use either egg white or gelatin ( dissolved in water ) to stick the marzipan & fondant on...use it sparingly because if its too wet it seeps out under the icing & can change the colour of it. 
Does the marzipan need to cover under the black cake/fruit cake as well? I just made a sample wedding cake and had some marzipan seeping out the bottom of the cake. It was like a thick syrup. The white chocolate fondant did not move though. Any suggestions would be great.
Thank you for your replies! I think the alcohol content was okay in the fruit cake? but now that I think of it the cake was probably wet because I had it in the fridge and had put the marzipan and fondant on immediately after. I will let the cake sit out and dry and then put the marizipan on and let that dry as well before the fondant. Thank you soo much. Deb
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