Originally Posted by Spireite
Hi Nika, welcome. YOu don't mention the date of the wedding. A rich fruit cake needs at least 3 weeks to mature and have time to 'lace' with alcohol (or boiled orange juice). I personally like at least a month.
IF you need to rebake, and don't have this time (remember a fruit cake will take 2-3 days to ice, as the marzipan needs a night to 'set', then the next day the icing (sugarpaste), and the next day the fine detail decorations....I think Royal Icing takes even longer as it will need 2 -3 coats and each needs a few hours to set.) If you need to bake with a shorter timescale pre soak the fruit (in alcohol, +/- sugar) for 2-3 days THEN bake, and you could be ready to ice within the week, so you could get a cake 10-14 days later.
I really don't know about sealing the crack with icing, as I've never done this, but it sounds totally doable. I'm sure the other posters will be more helpful there. Good luck.
*Ideally* a rich fruit cake should have time to mature, but there have been many times I've used a very fresh fruit cake and it's been fine. Perhaps slightly more crumbly than a more mature one. But if needs must, it would be fine.
Also, as you're covering with sugarpaste, there's no need to leave the marzipan to set. I never, ever do that.
I think that if you can, it would be preferable to re-bake, as it's the base for all the other tiers of the cake.... without solid foundations, the rest of the cake might not be so stable.
If you really don't want to re-bake, could you use that as a cutting cake and use a dummy for the bottom tier? Just make sure your sister cuts the next tier up! LOL!!!!!