hi
I did a post a few weeks ago about covering a fruitcake without marzipan or almond paste.
I was told that you can use sugarpaste.I did one layer of sugarpaste then a layer of royal icing.After about a week,the icing started going brown at the bottom so I guess that I must have missed a little with the sugarpaste.I put an thicker extra coating of royal icing over the sides of the cake a second time but have noticed that its starting to stain again 
What am I doing wrong?
If I put anymore royal icing on it,my poor mother will have to use a hammer to break it open haha 
I think its somethin to do with a reaction between the cake and the paste. I did a couse on fruit cakes ands the instructor said never to use sugarpaste on its own to do the bottom layer, but to mix sugarpaste and almond paste 50/50 and then use that as a bottom layer. This will also mask the taste af the almond paste.
Another tip I received is to add some glycerine to the RI, this prevents it from going rock hard. But I have an idea it will just seep through again. Cant u put some ribbon on to disguise the staining?
I usually always use almond paste (marzipan) for my fruitcakes. Did you brush the cake with apricot glaze first as that helps the paste to stick and helps seal the cake.
Also did you let the paste harden first for about 24 hours as this helps the moisture from the cake to stay in the cake!
A squeeze of lemon juice also helps keep royal icing white and stops it going rock hard.
cheers Jan
As has been mentioned above the cake must be covered with boiling apricot jam first to seal it. Then the paste should be allowed to dry for a couple of days before coating with royal. If it is staining the only answer I'm afraid is to remove the icing and start again or cover the stained part with some decoration that won't pick up the staining such as ribbon
I never use almond paste when covering fruit cakes, nobody seems to like it that I make cakes for. I use a thin layer of fondant and then a normal layer of fondant. I think the cake is seeping cause you have used too much liquid to coat the cake, it doesn't need much, usually I use alcohol or boiled, sieved apricot jam but very sparingly. As said before it sounds like you'll have to strip the cake, wipe it with paper towel before covering it again.
Good luck.
Lyn
thankyou so much for all the advice.
maybe I put too much apricot jam on it...
I can try putting some ribbon over the area to cover the staining.
I have another fruitcake to ice so I'll do it right the next time.
thankyou again...
I never use almond paste when covering fruit cakes, nobody seems to like it that I make cakes for. I use a thin layer of fondant and then a normal layer of fondant. I think the cake is seeping cause you have used too much liquid to coat the cake, it doesn't need much, usually I use alcohol or boiled, sieved apricot jam but very sparingly. As said before it sounds like you'll have to strip the cake, wipe it with paper towel before covering it again.
Good luck.
Lyn
Lyn,
I have just finished baking my fruit cake as you know. you mentioned here you use a think layer of fondant then a normal layer. how long after the thin layer before you put the normal layer on? I hate this staining thing to happen to my cake too.
violet
I ended up putting a ribbon around the base of the first cake I made to cover up the staining.
As I mentioned in my post,I have another cake to ice,so I'll spread it lightly with apricot jam,then 2 layers of fondant and make sure its well sealed,leave it for 24 hours to dry then cover with royal icing.Hopefully,it wont stain...if it does,then I'll use a ribbon again.
good luck with your cake violet
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