Covering A Wedding Fruit Cake: Fondant Perfection In Easy Steps

Covering a wedding fruit cake with fondant is a great way to give the cake a smooth, even finish and make it look professional. Fondant is a type of icing that can be rolled and shaped, and it is often used to cover fruit cakes and give them a more decorative finish. In this article, we will explore how to cover a wedding fruit cake with fondant, including tips on smoothing and trimming the fondant, as well as alternative options for those who prefer a more rustic or minimalist look.

Covering a fruit cake with marzipan and fondant

To cover a fruit cake with marzipan and fondant, first, cover the cake with marzipan. Then, lift the fondant with a rolling pin and drape it over the marzipan-covered cake. Smooth the top gently and work your way down the sides. Use a fondant smoother to remove any air bubbles and creases. Trim excess fondant at the base, creating a neat edge.

If you want to ice a fruit cake without marzipan, the best way to do so is to prepare the cake’s surface first. To act as an adhesive, brush the cake with a thin layer of apricot jam, making sure it completely covers the surface. When rolling out fondant, make sure to do it in the same way you did with marzipan. You will see fewer imperfections on your fondant if it is thicker. Fruitcake will have bumps and lumps because there is no buttercream layer. If you want to help your icing stick, brush the cake with a colourless alcohol (vodka is a good option) or cold boiled water. If you want to start with icing, spread it at the back of the cake and then lower it to the front.

For a minimalist or rustic wedding, the “naked cake” style offers a charming alternative. This style leaves the layers of the cake partially exposed, forgoing full fondant coverage. Simply add a thin layer of buttercream, allowing some of the cake’s texture to show through.

Smoothing and trimming fondant

Firstly, it is recommended to cover the fruit cake with marzipan before applying fondant. Marzipan is a type of sugar paste that adds a sweet flavour and a smooth texture to the cake. It also helps to cover any cracks and crevices that may be present in the fruit cake. When rolling out the marzipan, use a rolling pin to lift and drape it over the cake, then gently smooth the top and work your way down the sides.

Next, when it comes to smoothing and trimming fondant, use a fondant smoother to remove any air bubbles and creases. This tool will help you achieve a sleek and even surface. Trim any excess fondant at the base of the cake, creating a neat edge. If you want to help your fondant stick to the cake, you can brush the surface with a thin layer of apricot jam, or use a colourless alcohol like vodka or cold boiled water.

It is important to note that fruitcakes tend to have bumps and lumps due to the absence of a buttercream layer. Embrace these imperfections and consider them part of the cake's rustic charm. However, if you prefer a smoother finish, opt for a thicker layer of fondant, as this will help to disguise any minor lumps and bumps.

For a minimalist or rustic wedding, you may want to consider a "naked cake" style, which forgoes full fondant coverage. Instead, a thin layer of buttercream is applied, allowing some of the cake's texture to show through. This style can be decorated with fresh fruit, berries, or flowers for a natural and simple look.

Icing a fruit cake without marzipan

If you want to ice a fruit cake without marzipan, the best way to do so is to prepare the cake's surface first. To act as an adhesive, brush the cake with a thin layer of warm, sieved apricot jam, making sure it completely covers the surface. Leave it for about 30 minutes to an hour to cool and dry. If you want to help your icing stick further, brush the cake with a colourless alcohol (vodka is a good option) or cold boiled water.

Then, roll out the fondant icing and drape it over the cake. Smooth the top gently and work your way down the sides. Use a fondant smoother to remove any air bubbles and creases. Trim excess fondant at the base, creating a neat edge. If you want to ice a fruit cake without marzipan, you can also use buttercream to achieve a "naked cake" style, which leaves the layers of the cake partially exposed.

The 'naked cake' style

For a minimalist or rustic wedding, the "naked cake" style offers a charming alternative to covering a wedding fruit cake with fondant. This style leaves the layers of the cake partially exposed, forgoing full fondant coverage.

To achieve this look, simply add a thin layer of buttercream, allowing some of the cake's texture to show through. You can then decorate the cake with fresh fruit, berries, or even a few fresh flowers on top for a natural, simple look.

If you want to ice a fruit cake without marzipan, you can prepare the cake's surface by brushing it with a thin layer of apricot jam, making sure it completely covers the surface. This will act as an adhesive for the icing.

When rolling out fondant, it is best to do it in the same way you did with marzipan. You will see fewer imperfections on your fondant if it is thicker. Fruitcakes will naturally have bumps and lumps because there is no buttercream layer, so it is best to embrace this as part of the aesthetic. If you want to help your icing stick, brush the cake with a colourless alcohol (vodka is a good option) or cold boiled water. If you want to start with icing, spread it at the back of the cake and then lower it to the front.

How to roll out fondant

Covering a fruit cake with fondant is a great way to give the cake a smooth, even finish and make it look professional. Fondant is a type of icing that can be rolled and shaped, and it is often used to cover fruit cakes and give them a more decorative finish.

• Make sure your fondant is thick when rolling it out. You will see fewer imperfections on your fondant if it is thicker.
• Roll out the fondant in the same way you did with marzipan.
• If you want to help your fondant stick to the cake, brush the cake with a thin layer of apricot jam, or a colourless alcohol such as vodka, or cold boiled water.
• Lift the fondant with a rolling pin and drape it over the cake.
• Smooth the top gently and work your way down the sides.
• Use a fondant smoother to remove any air bubbles and creases.
• Trim excess fondant at the base, creating a neat edge.

If you are going for a more minimalist or rustic look, you can opt for a "naked cake" style, which leaves the layers of the cake partially exposed, forgoing full fondant coverage. Simply add a thin layer of buttercream, allowing some of the cake's texture to show through.

Frequently asked questions