can anyone suggest what you would use to put in between fruit cake layers.
i have a 2 tiered fruit cake that will have 2 layers per tier and i have no idea what sort of fillings to use.
any suggestions would be appreciated.
the cake will be covered in fondant.
thanks
kylie
Kylie, if you're talking about a traditional fruitcake, with brandy soaked fruits I would suggest you put a layer of marzipan between the cakes.
I've heard of this being done before, and seeing as you will probably cover it with marzipan and then fondant, it won't change the flavour very much at all.
I am making a 4 inch high fruitcake in March for a customer and I may choose to bake two 2 inch cakes and fill them this way, so as to maintain the miosture in the cake. Far too often fruitcakes are dry and unappetising.
Far too often fruitcakes are dry and unappetising.
Franny
Have you tried the Cake Queen's recipe?? It's rather good, and moist.
I made my first one, with modified fruits (i hate orange peel) and we cut it 8 weeks later and it was divine!!!
We were taught to cook our fruit cakes in a box, and that seemed to work a treat. I havent made a fruit cake in a looooong time : )
Nati
hi fran
thanks for your suggestion, my friend is making the fruit cake that her mom used to make and i think it is a boiled fruit cake.
but your right i think i will stick with using the marzipan.
thanks
kylie
But, you have to explain what you mean by cooking your cakes in a box please
I know this is MUCHO bizzarre, BUT it works. Now this is what you do, you cover your cake tin with 3 layers of brown paper, our teacher used maccas bags, then you cover it in 3 layers of white paper (baking paper). IT gives it plenty of insulation. So you'll have six layers of paper all up. (Both base and sides)THEN you get one of those cardboard cake boxes you get, that are corrugated cardboard (not the nice white ones, they have a plastic coating) and you put your cake inside, uncooked yes. 
Make sure it's right in the center, dont use a cake box that's too small. Then you close the box, and put the box in the oven. YES I KNOW!!! CRAZY RIGHT!??? 
of course if you have a gas oven, it's totally insane!!! If you put on the grill accidentally, it's also likely to end up burning down your house. BUT we were warned, that this was the way the teacher did it, AND the teacher wasnt telling us to do it, just that THAT was the way this teacher did it. Then you bake it for however many hours, i think it's 1 hour at 160, then the next hour at 150, then the following hour after that at 140, and the rest of the time it takes to cook the thing at 140.
am i mad??? no, i've tried it, and it works.
PLEASE!!!! Dont put this in the oven and leave the house, and dont blame me if the house burns down. Im just passing on information that was passed on to me.
Nati
PS: OOOOPS I forgot one very important step that's supposed to aid in the keeping of moistness!!!! Once you get the cake out of the oven, you have to turn it (I need to show you this in person, it's rather tricky. And most importantly, still in the tin, you wrap it in baking paper, the whole thing, tin and all, then you wrap it in layers of newspaper, and then you wrap it in a brand new towel or tea towels. This is supposed to make the cake sweat and keep it's moistness. You need to let it cool like this completely, it probably takes about a day to cool in this way ; )
ALL my customers seem to want it.
REALLY!!! How lucky for you, you can have sooooo much time to work on your cakes!!! I want some of those customers!!! 
I've only had 1 fruit cake order EVER.
Nati
PS: Yes fruit cake day sounds cool : )
Anyone interested in fruit cake, check out:
http://forums.egullet.org/index.php?s=45686ab0ea73aec853d9cc2349583c82&act=ST&f=72&t=11367
Yowzer!
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