Getting Fruit Cake Smooth Before Covering.

Decorating By Setty Updated 3 Dec 2013 , 9:48pm by Setty

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Setty Posted 3 Dec 2013 , 5:13am
post #1 of 3

Merry Christmas All!  :party:  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!



2 replies
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Cakechick123 Posted 3 Dec 2013 , 7:01am
post #2 of 3

if I do a fruit cake without marzipan I use two layers of fondant. the prep is the same as yours I don use royal icing though, but some fondant.

 if you do a layer of fondant and leave it for 24 hours, then add another layer it gives a beautiful finish.

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Setty Posted 3 Dec 2013 , 9:48pm
post #3 of 3

I thought about doing the 2 layers but I've got 3 to do plus another 3 cakes this month and I'm going to be short on time as it is. They are just for friends so I'm not worried about an unhappy client - mainly a frustrated decorator :-P


Cheers for your input.

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