Fondant Icing Fruit Wedding Cake: A Step-By-Step Guide

Fondant is a type of icing that is used to create a smooth, flawless finish on cakes, and it is especially useful when it comes to fruit wedding cakes. Fondant can be used to seal in the moisture of the fresh fruit, creating a cake that is both visually appealing and delicious. When used correctly, fondant will help to create a beautiful and unique cake that will leave a lasting impression on your guests. Before you start icing, you should prepare the cake's surface. If you are using marzipan, let it dry for a week before you decorate. When rolling out fondant, make sure to do it in the same way you did with marzipan. You will see less imperfections on your fondant if it is thicker.

When to ice a fruit wedding cake with fondant

When it comes to creating the perfect wedding cake, it is important to pay attention to every detail. One of the most important decisions to make is when to ice a fruit wedding cake with fondant. Fondant is a type of icing that is used to create a smooth, flawless finish on cakes, and it is especially useful when it comes to fruit wedding cakes. Fondant can be used to seal in the moisture of the fresh fruit, creating a cake that is both visually appealing and delicious.

If you want to ice a fruit cake without marzipan, the best way to do so is to prepare the cake's surface first. However, if you are using marzipan, it is important to let it dry completely before adding the fondant. This can take up to a week for homemade marzipan, and it is recommended to cover it with a clean tea cloth and store it out of the tin or container until the fondant is ready to be applied.

When rolling out the fondant, make sure to do it in the same way you did with the marzipan. A thicker layer of fondant will result in fewer imperfections on the final cake. Fruitcakes will naturally have bumps and lumps due to the lack of a buttercream layer, so it is important to embrace these imperfections and include them as part of the aesthetic.

To help the fondant stick to the cake, you can brush the surface with a colourless alcohol, such as vodka, or cold boiled water. Once the fondant is in place, use your fingers to smooth it over the cake and trim away any excess neatly.

How to prepare the cake's surface

To prepare the cake's surface, you should cover it with marzipan. Marzipan is a paste made from ground almonds, sugar, and egg whites. It can be applied several days before icing, but it must be allowed to dry out completely. Homemade marzipan can take up to two days to dry. Once it has dried, cover it with a clean tea cloth and store it out of the tin or container until the icing is ready.

If you want to ice a fruit cake without marzipan, you can prepare the cake's surface by brushing the cake with a colourless alcohol (vodka is a good option) or cold boiled water. This will help your icing stick.

How to roll out fondant

Fondant is a type of icing that is used to create a smooth, flawless finish on cakes, and it is especially useful when it comes to fruit wedding cakes. Fondant can be used to seal in the moisture of the fresh fruit, creating a cake that is both visually appealing and delicious.

Before you start rolling out your fondant, it is important to prepare your cake. If you are using marzipan, let it dry for a week before you decorate. This lets the oils evaporate so they do not mark your fondant. You can then add the coloured fondant straight away or wait a day. If you are not using marzipan, prepare the cake's surface first.

When rolling out fondant, do so on a silicone mat. Lightly grease the mat and roll the fondant to 1/8” 3 cm. It is not recommended to use cornstarch/cornflower or powdered sugar/icing sugar. This makes the fondant too dry, causing rips and tears or an elephant skin appearance. You can also roll the fondant out with a rolling pin on a surface coated with additional powdered sugar. Make sure to roll it into a thick, even disk. Take your rolling pin and place it on your fondant ball. Remember to sugar or corn starch your pin beforehand to prevent sticking. Roll back and forth continuously to flatten the fondant.

If you want to help your icing stick, brush the cake with a colourless alcohol (vodka is a good option) or cold boiled water. To prepare cakes for fondant, ice with buttercream. Cover the cake with a full coating of buttercream (1.4) – not a crumb coat. Buttercream should be smooth and the cake should not be visible. Place the cake in the refrigerator to cool until the buttercream is firm.

How to help your icing stick

To help your icing stick, brush the cake with a colourless alcohol, such as vodka, or cold boiled water. You can also spread the icing at the back of the cake and then lower it to the front, using your fingers to smooth it over the cake. If you want to ice a fruit cake without marzipan, prepare the cake's surface first. Marzipan is a paste made from ground almonds, sugar and egg whites that can be applied to the cake several days before icing. It must be allowed to dry out completely, which can take up to two days for homemade marzipan. When the marzipan has dried, cover it with a clean tea cloth and store it out of the tin or container until the icing is ready. For the real thing, let the marzipan dry for a week before you decorate (this lets the oils evaporate otherwise they can mark your fondant). You can then either add the coloured fondant straight away or wait a day.

Fondant is a type of icing that is used to create a smooth, flawless finish on cakes, and it is especially useful when it comes to fruit wedding cakes. It can be used to seal in the moisture of the fresh fruit, creating a cake that is both visually appealing and delicious. When used correctly, fondant will help to create a beautiful and unique cake that will leave a lasting impression on your guests.

How to cover the cake with marzipan

Covering a cake with marzipan is an important step in creating a perfect finish for a wedding cake. Marzipan is a paste made from ground almonds, sugar, and egg whites. It can be applied to the cake several days before icing.

To cover a cake with marzipan, first, make sure the marzipan is completely dry. Homemade marzipan can take up to two days to dry. Once it is dry, cover it with a clean tea cloth and store it out of the tin or container until the icing is ready.

When you are ready to ice the cake, spread the marzipan at the back of the cake and then lower it to the front. Smooth the marzipan over the cake with your fingers. After trimming away any excess marzipan, do so neatly. If you want the icing to stick better, brush the cake with a colourless alcohol (such as vodka) or cold boiled water.

Let the marzipan dry for a week before decorating with fondant to let the oils evaporate so they do not mark your fondant.

Frequently asked questions