Originally Posted by ellavanilla
Regarding your fondant problem, have you tried a thin layer of apricot jam between your fondant and cake?
This is an old-school technique used for marzipan covered cakes. Apricot jam is relatively neutral in taste and may give you the result you desire.
I haven't tried this. My cake decorating & baking teacher in the earlies told me she never had luck with this and her fondant use to slide off her marzipan cakes. I ought to give it a test and see. I used to just paste on a little royal icing here and there on the marzipan to stick but never fully coat it. Thanks again.