The unthinned down basically strained heated apricot jam was traditionally used under marzipan or fondant, with buttercream becoming more popular under fondant these days.
Ouch, that must have hurt though, so much work for a pruney look. Hhmn, might start a trend! Probably tastes great though!
I guess that is how we all learn, through our mistakes or experiments or through other people's. Much nicer when it is other folk's though, haha!
I have been baking for 41 years and still have things that go wrong so don't feel alone. Heck just a week or so ago, instead of buying proper smaller cooling racks, I have terrible little ones but I have the nice sheet sized Wilton ones that are great for larger cakes. Well dummy here used them to flip a 5 inch round and the cake did a slip out the middle of the two racks onto the floor and slid across the room like a hockey puck, unfortunately, a dented hockey puck, got a nice ding in my cake pan from that little incident, haha! But it was pretty funny, because that is the first time I have seen a cake slide like that, the two cats came barreling in the room and were terrified of the flying puck cake. Holy puck!
Haha, after all that, it came out of the pan just fine, with a nice dent of course. So I cut off the top that had hit the ground, put some icing on it and we had it for dessert. Then I got to make another one, which still came out with a dent. Guess I need a new pan now!
I was on a roll last week, I tell you, I think the cake gremlins were visiting.
Hugs Squirrrelly Cakes