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Traditional Wedding Fruit Cake - help please

post #1 of 3
Thread Starter 

Hello

I have been asked to make a square 2 tier traditional wedding fruit cake and I'm wondering how I go about getting nice straight sides?  I won't be using ganache or buttercream under the fondant as it won't go flavour wise, likely using marzipan under the fondant.  I'm unsure how best to get straight sides - or is it not really achievable with a fruit cake?

TIA

post #2 of 3
Your most important job when making your fruitcake is the lining of your tins. Make sure the lining paper sits squarely in the corners. After your mixture is in the tin drop it a couple of times from a reasonable height to break any air bubbles. Before covering with fondant or marzipan you need to fill any holes or square any broken corners with plugs of either of the covering medium. Use a little gelatine solution to smooth these additions. Preparation is the most important part of making a fruit cake that is going to be decorated.
post #3 of 3

The traditional way to cover a rich fruit cake is to give a thin 'mask' of boiled, sieved apricot jam.

 

Just a thin coating to make the cake 'tacky'.

 

For really sharp edges and corners, you could marzipan in panels, instead of all in one go.  That's what I do for square cakes.

 

eg

 

 

8" vanilla sponge cake with jam and buttercream covered with marzipan and sugarpaste. Bow and hand-rolled pearls made from modelling paste. Edible image for 'card'.

 

Small egg-free chocolate orange cake with chocolate orange buttercream for my son's birthday. He LOVES Minecraft, so I did a 'creeper'. 7" square cake covered and decorated with sugarpaste.

Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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