I have bought 3 commercially made loaf size fruit cakes which I am going to stack (one on top of another) , put dowels and then carve into handbag shape, crumb coat and apply FONDANT.
I will have to start on this cake ASAP!!
I will be presenting this cake to my son's teacher wed next week 19th dec and it will be a early birthday cake (wont see after 19th due to school holiday) and I assume she will cut the cake on her actual birthday end of dec, so the cake has to last til then.
1) Can I use chocolate ganache between these fruit cakes (to act as glue to hold the cakes together)?before I put the dowels though
or something else like apricot glaze? buttercream? I am not sure what goes well with fruit cakes
2) What do i used to crumb coat before covering with fondant? again , can I use chocolate ganache?
The reason I hope to use chocolate ganache is that I have seen Paul Bradford's handbag cake demo and the chocolate ganache is super smooth and there was no lumps whatsoever, ideal surface to then cover with fondant