im making my first wedding cake in a couple of weeks and the top tier is gonna be a fruit cake, usually i use crisco/trex to roll out my fondant and im just wondering if i can use that to roll out the marzipan i know u cant use cornflour because it can furment(sp!!) also i need the really sharp edges so would it be best to use the panalling method or just cover all in one, and my last question is being a fruit cake would i be able to cover the cake in fondant well ahead of time, sorry for all the questions!!
I made this rich fruit cake for Christmas which I uploaded to my photo album at Cake Central a few weeks ago.
Might I suggest that you make the fruit cake in advance...time allows the cake to mature...so enhancing the flavour!
I used icing sugar to roll Marzipan...covered cake with all in one method as I wanted a bevelled finish to shape the top edge at an angle
Use the panelling method if you want a sharp edge, or perhaps two fondant smoothers which will make it easier if you go with the all in one method
My cake with covered with fondant a week before Christmas
Good luck with your first wedding cake[postimage id="6259" thumb="900"]Hope this helps!!!
thanx so much for ur reply!! yes i made my fruit cake well before xmas!! been feeding it once a week up until a week ago so it can dry slightly, then once i marzipan ill leave it a few more days to harden then ill put the fondant on, i think i will go with the panelling method with the marzipan but the all in one with the fondant, ur cake is beautiful btw!! xx
Thank you shellbell181 for your lovely comment!