Merry Christmas All! Would be grateful if everyone could hit me with their best suggestions for preparing a fruit cake before covering it with fondant.
I usually use royal icing to fill holes and smooth out as best as I can, plus I invert the cake so the bottom is the top, and neaten up the bottom edge by plugging the gap with fondant.
I don't like to have a marzipan layer so I'm after any tips to help neaten the surface of the fruit cake as much as possible.
Thanks in advance!