How To Ice A Wedding Fruit Cake?

Buttercream is a popular wedding cake frosting, a light and creamy option that can be customized with flavors like lemon, raspberry, or almond, as well as decorations like fresh flowers, edible pearls, or fondant. For a flawless finish, the BBC Good Food cookery team shows how to cover a round fruit cake with marzipan and ready-to-roll icing. For a perfectly smooth finish, knead a generous amount of fondant icing until it’s smooth and pliable.

To cover a fruit cake with marzipan, prepare the cake by preparing sponge cakes, wrapping them in cling film, and placing them on thin cake boards. Ice the cake in roll-out fondant and follow up videos to learn how to ice a cake board after adding your desired decorations.

To prepare the fruit cake, let the marzipan layer dry for at least a day or as long as a week to lock in the oils. Then, spoon the icing on top of the cake and use a palette knife to spread it out evenly, covering the top and sides to create a natural, rugged appearance.

How do you store a fruit cake after icing it?

To store a cake with icing, apply the icing to the cake on a cake board. Don’t store the cake in an airtight container or the icing will leak. Put the cake in a cool, dark, dry place and cover it with foil.

How to ice a Christmas fruit cake?

How to make a Christmas cake: Heat the jam with a splash of water and brush it on the sides and top of the cake. Dust the work surface and rolling pin with icing sugar. Dust the marzipan ball with icing sugar too. Flatten the marzipan using a pressing motion, turning 90 degrees a few times.Roll the marzipan out evenly, turning as you go. When it’s the right thickness and size, curl it onto the rolling pin. Unroll it onto the cake, starting at the back. Smooth the marzipan with your hands.Cut away excess marzipan from the cake with a knife. Dust the work surface and rolling pin with icing sugar. Take some ready-to-roll icing, kneaded to make it more pliable, and dust that with icing sugar.Repeat the rolling process until the icing is about 1/2 cm thick. Brush the cake with alcohol or water to help the icing stick. Start by laying the icing at the back of the cake and lower it down to the front. Smooth the icing over the cake with your hands. Trim away any excess icing. The cake is ready to decorate. Watch our video on how to ice a cake with buttercream for more tips.

Icing a cake. You can find ready-to-roll icing in supermarkets. Use leftover icing to decorate the top of the cake.

What can I use instead of marzipan on a fruit cake?

Double icing makes a smooth finish with sharp edges. Let the first layer dry for a couple of days, just as you would with marzipan. Stack the cakes immediately after the final coating. Leave them to crust over before stacking. I’m making a three-tier wedding cake with fruitcake for all three tiers. The bride is allergic to nuts, so marzipan is out. I don’t like marzipan. I find I struggle with sharp edges. I’m thinking of using ganache because it’s what I’d use to cover a sponge and I’ve heard it goes well with fruit cake. However, they want to keep the top tier for a christening cake, so ganache isn’t an option because of shelf life. Should I use two layers of fondant? Would that make it smooth and can I get sharp edges?

How far in advance can I ice a wedding cake?

Fruit cakes and dummies can be iced and decorated together in advance. Three weeks is a good time to make them and store them in a cool place. Sponge cakes can be done two to three days ahead, depending on the type of sponge. There should be no cream cheese, fresh dairy, or fresh fruit in the filling. You’ll have time to relax and enjoy the memories you’re making. Good luck! Congrats!

What can I substitute for marzipan icing?

Another substitute for marzipan doesn’t include almonds. This substitute uses coconut. Here’s how to make this marzipan substitute. Mix 1 ½ cups icing sugar and 1 cup dry coconut. Add the egg yolk and lemon juice and stir until it forms a solid mass. Knead and roll out the mixture. Use it as a substitute for marzipan. Here’s a sugar-free substitute for marzipan. It uses an artificial sweetener, so if you’re allergic to them, this may not be the best choice for you. Process 6 oz of slivered, blanched almonds in a food processor. When they are finely ground, remove them and add 1 cup of Splenda, 2 tbsp of liquid egg substitute, 2 tsp of almond extract, and 1 tsp of lemon juice. Mix well. Use as a marzipan substitute.

What do you ice fruit cake with?

Fruited Christmas Cakes are traditionally covered with marzipan and icing. You can feed and store your Christmas cake before adding the icing layers. The white layer is usually royal icing, but you can use vegan royal icing or store-bought fondant icing. Use two thin layers of fondant icing for a flat surface. Try our wholemeal Dundee fruit cake.

Decide if you want to ice the top or turn it over. Warm the jam and spread it over the cake. Sieve the icing sugar over a clean surface. Cut off a quarter of the marzipan and roll it into a circle the same diameter as the cake.Place the tin on the marzipan and cut around it. Lift the marzipan circle onto the cake. Roll the remaining marzipan into a circle twice the diameter of the cake. Carefully lift the marzipan onto the cake, allowing it to cover the top. Gently fold down the sides of the cake. Press and shape the marzipan to cover the cake. A cake smoother can help, but it’s not essential. Trim away any excess marzipan. Cover the cake and leave it for at least 12 hours for the marzipan to set. Wrap the cake in foil and store it in a tin until you are ready to ice it.

Dust a clean work surface with icing sugar. Roll fondant icing into a circle twice the diameter of the cake. Lift the fondant icing over the marzipan, allowing it to fold into the shape of the cake. Press and smooth the icing on the top and sides of the cake. Use a cake smoother to make the icing flat. Trim the icing around the bottom of the cake. Wrap the cake in parchment paper and foil before storing it in an airtight container for several weeks. Brush the center of a cake board with warm apricot jam. Gently transfer the cake to the board, placing it in the middle. Add decorations if desired.

How to ice a fruit cake without marzipan?

You can decorate your Christmas cake without marzipan by filling and icing it with buttercream or topping it with fruit and nut crust. Or, stack two cakes with buttercream and top with fruit and nut crust.

Ingredients. 2 x 750g fruit cakes; buttercream.

How to frost a fruit cake?

When the cake is cold, make the icing by beating the butter, jam, and sugar until pale. Don’t overbeat the butter or the icing will split. Swirl the icing all over the cake and leave it somewhere cool to set.

How far in advance can I ice a fruit wedding cake?

Your fruit wedding cake can be iced two weeks before your wedding, giving you time to perfect it. How far in advance can you make a sponge wedding cake? Sponge cakes are different. Most couples now prefer a different kind of cake. Sponge wedding cakes come in many flavors. Some couples even have different flavors on different tiers. Bride Magazine says vanilla, lemon, and chocolate are the most popular wedding cake flavors. If you’re baking your own wedding cake, choosing a sponge cake could be more stressful than a traditional one. Sponge cakes don’t last as long as fruit cakes because they aren’t soaked in alcohol.

How long should you leave a fruit cake before icing?

You can ice your cake any time before the big day. Fondant or royal icing? Royal icing can look great even if you spread it casually. To get a smooth finish, apply the marzipan carefully. You don’t need much icing and it’s less sweet than fondant. Mix the icing right to get the right texture. If it’s too hard, you can’t cut the cake. If it’s too soft, it’ll slide off. Add 1–2 teaspoons of glycerine to prevent the icing from setting too hard. It will still form a crust when left to dry overnight.

What is the tradition of the fruit cake at weddings?

The history of fruit cake. Fruit cake is a British tradition. It first became popular in the 16th century when sugar became widely available. Couples in that era loved fruit cake because it didn’t spoil for a long time. Fruit wedding cakes were popular before the invention of the freezer. They lasted for as long as a year if stored in the right conditions. Over time, the recipe for fruit cake changed. Some were flavored with alcohol to warm guests at weddings and show how affluent the bride’s family was. Today, people often just have the top tier as fruit cake. This fruity layer adds a traditional touch to any wedding cake. It also appeals to older wedding guests with more classic tastes.

How to ice a fruit wedding cake?

Divide the icing between the three cakes. Spread some icing on the cake with a knife. To make your icing look natural, swirl the knife as you spread it. Let the cake harden for 2-3 days. To build up the tiers on your wedding cake, cut out a template the same size as the second layer and put it in the position of the second tier. Mark each corner with a needle. Push a dowel into the cake and mark it with a pencil. Remove the dowels and trim them 1-2mm above the mark. Stick them back into the cake. Pipe some icing onto the center of the bottom tier to secure the second tier. Put the second tier on the bottom one. Do this with each tier. Once the cake is stacked, add flowers, fruit, and/or a cake topper.