Hi all, can anyone tell me please if I have to use marzipan on a fruit cake before fondant, or can I use the fondant straight? What if I use buttercream? I've never covered a fruit cake before, and I haven't got much marzipan at home just now, nor do I fancy going out for it in the driving rain.
I've always used marzipan on fruit cake as it gives a smooth base for fondant. Fruit cake is usually quite dark and because its quite rich and moist it will stop the fondant marking if there is marzipan on it. As far as I know you don't put buttercream on a fruit cake.
I guess you could do 2 layers of fondant? one thinner layer (instead of marzipan) and the normal thicker layer.
Then you won't have to face the rainy weather!! 
cheers Jan x
It is used to fill the holes that are common on the fruit cakes. You could do a BC cover on it. But who would want BC on a good fruit cake? I like it with out icing. Just the glaze. So do it any way you want. 
Being a Scottish cake maker, I make fruit cakes all the time. For those who don't want marzipan, I use a double layer of sugarpaste (fondant). Plug all the bigger holes in the cake first with pieces of paste and then glaze the cake with apricot jam which has been boiled. I roll my first layer of sugarpaste about quarter of an inch thick and cover the cake and smooth it, then apply a thinner layer to finish it off. It doesn't look like there's no marzipan on it once it's finished. I hope this is helpful for you.
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