Hi everyone.....hope I can get some suggestions on this..........I have a wedding cake to decorate that the bride's future MIL made. It's fruit cake that has been soaked in brandy, so it is reeeeallly moist. I'm afraid the moisture will weap through the almond paste coat & the icings. (we're going with fondant). Any suggestions on how I can avoid this happening? Thanks for any help....
Bunny
My suggestion would be to send MissBaritone a pm and ask her.
She is from the UK and probably has alot of experience working with fruit cakes.
Well that post somehow didn't come out quite right...*LOL*....I meant she probably has alot of experience with using that type of cake.
Hi everyone.....hope I can get some suggestions on this..........I have a wedding cake to decorate that the bride's future MIL made. It's fruit cake that has been soaked in brandy, so it is reeeeallly moist. I'm afraid the moisture will weap through the almond paste coat & the icings. (we're going with fondant). Any suggestions on how I can avoid this happening? Thanks for any help....
Bunny
Hi!
I just did one of those about two weeks ago. The bride's family made the fruit cake and brought it to me straight out of the oven. Well, it was definitely moist!! I let it sit for about two days and then decorated.
I covered it in almond paste and then fondant, and had no problems.
I did put clean paper towel over the cake and pressed down very lightly first to absorb any extra moisture.
Also, I made sure the almond paste cover the entire cake right down to the board before I put the fondant on top.
And then I sort of "sealed it in" by piping border around the bottom to make sure nothing could leak out even if it wanted to.
It worked for me. I didn't have any problems with it.
Good luck! 
Yes I do have a lot of experience with fruit cake covered in marzipan and fondant
This cake shouldn't really be a problem no matter how moist it is. First of all give it a good coat of apricot glaze all over. Please make sure the glaze is boiling. This will seal in the moisture and prevent seepage. Immediatly cover with marzipan before the glaze sets. Allow to dry out for a few days preferably in a warm DRY room. Don't put it anywhere near a fridge. You can then apply your fondant. I normally brush the marzipan very lightly with cooled boiled water to get the fondant to stick.
British fruitcake can be very moist as it's the alcohol in the cake that gives it flavour, helps it to mature and stops it from going mouldy. It does actually get better the longer it's kept.
Ideally a wedding cake should be made at least 3 months ahead of time to allow it to mature but when I can I usually aim for 6 months
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