Completely Lost

Decorating By myobsession Updated 4 Apr 2013 , 4:03am by savannah8

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myobsession Posted 3 Apr 2013 , 7:37am
post #1 of 6

Hi, I completely new and completely lost. I have an order for next saturday and will be away from next monday-thursday. Therefore must set everything for when I come back.


The client wants a 12"x18"x3" west indian fruit cake (black cake) covered in marzipan and fondant (I'm guessing I would need 7-8 lbs ea). It will be decorating it in flowers made of fondant (below) in one corner and a written message in the center. Then light fruit cake, cake pop individually wrapped.


I'll be baking the cakes in a few hours and wondering:

  • Would I fill this cake or just fill my pan which happens to be 12"x18"x3" to the top? If I fill it what kind of filling would I use?
  • Should I bake it low and slow or at the normal 350 until its done?
  • How much should I charge for the black cake?
  • What kind of icing would I mix a light fruit cake with for cake pops?
  • How much should I charge a pop.

5 replies
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bunnykins Posted 3 Apr 2013 , 8:14am
post #2 of 6

I've always thought those types of cakes had to be baked months in advance so they could be fed plenty of alcohol, but anyway defiately don't fill it, fruitcakes should just be the cake as it is, no torting or filling needed.


Ive never made a fruitcake cake pop but if you soak the fruit really well and make it a nice moist cake I'd have thought it would just squidge together in to a ball without the need for any icing? Although I could be wrong!!

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bunnykins Posted 3 Apr 2013 , 8:18am
post #3 of 6

Oh and always cook a fruit cake slow and low, wrap the tin in newspaper to stop it burning and I'd bake for at least 4 hours depending on the size and your oven

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Evoir Posted 3 Apr 2013 , 10:21am
post #4 of 6

I would consider actually baking your cakes in two smaller 12" x 9" pans...the fruit cake will bake faster and more evenly. Too big and the edges will be dry and too dark, and the inside undercooked.


Ensure you wrap layers of thick brown paper (you can use old shopping bags) around the pans to protect the edges.


When the cakes are ready to assemble, level them, and place them closely together and use your marzipan to cover and smooth before adding fondant layer. You won't need to glue them together with anything, but make sure they're on a thick board, reinforced underneath if possible :-) those suckers are heavy!


I can't help you with pricing, as that is all based on your calculations based on ingredients, materials and the costs of running your business.


good luck!

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savannah8 Posted 4 Apr 2013 , 3:43am
post #5 of 6

I Live in Jamaica and I do mainly fruit cakes for Weddings etc, I hope u have a good recipe. when baking the cake the temp,should be

300.degrees and if possible keep a container with water on the bottom of the oven that will help to keep the cake moist.

.The cake tin grease the bottom line with brown paper then  line the sides and the bottom again with grease paper.

When you smell the cake it is nearly baked. watch it closely. until a cake tester comes out clean.

After it comes out of the oven brush with a mix of wine and rum on the top,not too much,  what can happen if too much liquid is added at this time

when  you put on the fondant the wine will bleed and ruin the fondant at the base    A light friut cake the recipe is almost the same

just less fruits   I hope this helps

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savannah8 Posted 4 Apr 2013 , 4:03am
post #6 of 6

Oh if you are using a Wilton  `12 x 18 tin   it bakes quickly  I cant give you the exact time because ovens differ.. If you are making your own fondant a double batch

4lbs icing sugar is more than enough.


A tip. for C.C.decorators in Jamaica Marzipan or Almond paste is very expensive we use crusted B.C. flavoured with Lime juice, Rum, and Almond flavour

works like a dream and help keep the cost down.

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