Icing A Fruit Wedding Cake: The Perfect Timing Guide

When it comes to a wedding, the cake is a crucial element. It serves as the focal point of the celebration and symbolises the union of the couple. Knowing when to ice a wedding cake is essential to ensure it looks beautiful and stays fresh. Fruit cakes should always have a layer of marzipan before icing to seal the cake and create a smooth base. This layer should be allowed to dry for a couple of days. Fondant icing a fruit wedding cake can be done up to a week in advance, allowing the fondant to fully set and create a hard exterior. It's important to keep the cake in a cool, dry environment while the fondant sets. Fruit cakes can be stored for up to six months in the refrigerator and up to three years in the freezer.

Allow three weeks for the cake to settle after icing

When it comes to making a fruit wedding cake, it's important to plan ahead to ensure the cake is not only delicious but also stress-free. Allowing three weeks for the cake to settle after icing is a crucial step in this process. Here's why this timeline is important and how to make the most of it:

Moisture Control and Flavour Development

Fruit cakes are known for their rich, moist texture and flavourful ingredients. By allowing three weeks for the cake to settle, you're giving the cake time to develop its full flavour and ensure the moisture is evenly distributed. This waiting period helps the cake mature, enhancing the taste and making it even more delicious for your special day.

Icing and Decorating Timeline

The three-week settling period also provides a practical advantage for icing and decorating. Here's a suggested timeline to work with:

• Week 1: Prepare the fruit cake layers, allowing them to cool completely before wrapping them tightly in plastic wrap for storage. This prevents condensation from forming and keeps the cake fresh.
• Week 2: Apply a crumb coat of icing to seal in moisture and provide a smooth base for final icing. This step also helps the cake settle, allowing air and gas to escape as it comes to room temperature.
• Week 3: Apply the final icing and any decorations. Royal icing, for example, requires 24 hours of drying time between coats, so this week gives you ample time for multiple coats and any decorative touches.

Storage Conditions

While your fruit wedding cake settles, it's crucial to store it properly. Keep the cake in a cool, dry place, away from direct sunlight. A cool room or pantry is ideal. If you need to store the cake in the refrigerator, ensure it is well-wrapped and protected from strong odours that may affect its flavour.

Advantages of Advance Planning

By allowing three weeks for your fruit wedding cake to settle, you not only ensure a more flavourful and moist cake but also give yourself time to address any last-minute adjustments or emergencies. This buffer helps reduce stress and lets you focus on other wedding preparations. It's a good idea to have all the necessary ingredients and decorations ready during this time so you can address any issues that may arise.

In conclusion, allowing three weeks for your fruit wedding cake to settle after icing is a wise decision. It ensures a delicious, well-settled cake and gives you the flexibility to address any final touches or unexpected challenges. With proper planning and storage, your fruit wedding cake will be a memorable part of the celebration.

Marzipan is essential for a smooth base and to prevent discolouration

Marzipan is an essential ingredient when preparing a fruit wedding cake. It not only provides a smooth base for icing but also helps to prevent discolouration.

Fruit cakes are often stored for long periods, and without a layer of marzipan, moisture from the cake will eventually seep through the icing and discolour it. Marzipan acts as a seal, trapping moisture in the cake and preventing it from seeping into the icing. This is especially important if the cake is to be displayed for several days during a wedding celebration.

In addition to preventing discolouration, marzipan helps to create a smooth base for the final layer of icing. By thinly rolling out the marzipan and carefully applying it to the cake, a smooth surface is created, ensuring that the final icing layer looks neat and professional.

To achieve the best results, it is recommended to allow the marzipan layer to dry for a couple of days before applying the final icing. This drying process helps to seal the cake properly and ensures that the icing goes on smoothly.

When applying marzipan to a fruit wedding cake, it is important to follow the correct technique. First, the cake should be levelled, and a thin layer of warmed jam or apricot jam should be applied to help the marzipan stick. The marzipan is then rolled out to the desired thickness and carefully draped over the cake, with any excess trimmed away. Finally, the marzipan is smoothed out, creating a flawless base for the icing.

Sponge cakes can be iced 2-3 days ahead

If you are making a sponge cake, it is a good idea to bake it the day before the wedding and ice it the day of the wedding. This will ensure the cake is fresh and moist. If you are short on time, you can bake and ice the sponge cake 2-3 days in advance and keep it at room temperature. However, be aware that the cake may dry out slightly if it is not consumed within a few hours of icing.

When deciding how long to wait before icing a sponge cake, it is important to wait until the cake has completely cooled. This will take around 2-3 hours. After applying the crumb coat, leave the cake out for around 30 minutes before adding the final layer of icing.

If you are making a sponge cake with fresh dairy, cream cheese, or fresh fruit in the filling, it is best to ice it as close to the wedding as possible as these ingredients are perishable.

Fruit cakes can be stored for up to three years in the freezer

Fruit cakes are renowned for their long shelf life, and freezing is a great way to extend their lifespan even further. In fact, a fruit cake can be stored in the freezer for up to three years! This longevity is largely due to the dense texture and low moisture content of the cake, which prevents spoilage.

The key to successfully freezing a fruit cake is to ensure it is well wrapped and sealed. First, wrap the cake in plastic wrap, taking care to cover all surfaces. Then, wrap the cake in a layer of foil, ensuring the foil does not come into contact with the cake itself. Finally, place the wrapped cake in an airtight container and store it in the freezer.

It is important to note that a fruit cake should be aged for at least four weeks before freezing. This is because alcohol, which is often added to fruit cakes as a preservative, does not mellow while the cake is frozen. By allowing the cake to age before freezing, you ensure that the flavours have time to develop and meld.

When you are ready to enjoy your frozen fruit cake, simply remove it from the freezer and let it thaw. You can then slice and serve the cake as desired. It is recommended to add a pat of butter, a drizzle of honey, or a small amount of alcohol to enhance the flavour and moisture of the cake.

By following these simple steps, you can enjoy your fruit cake for up to three years after it is baked, making it a delicious treat that can be savoured long into the future.

Royal icing requires 3-4 applications with 8 hours drying time in between

Royal icing is a sweet, hard icing that is perfect for decorating fruit wedding cakes. It dries to a candy-like consistency and has a smooth, shiny finish. It is important to note that royal icing requires time and patience as it needs to be applied in several thin coats with ample drying time in between.

A good rule of thumb is to allow for 3-4 applications of royal icing, with each coat requiring approximately 8 hours of drying time. This means that decorating a fruit wedding cake with royal icing can take up to 32 hours, or a little over two days. It is crucial to plan accordingly and allow for sufficient drying time between each coat of icing to ensure the best results.

The drying time for royal icing can vary depending on certain factors. For example, thinner icing will take longer to dry, while thicker icing will dry faster. Additionally, temperature and humidity can impact drying time, with cold and dry conditions speeding up the process, and hot and humid conditions slowing it down.

It is also important to note that royal icing needs to be exposed to air to dry properly. Once the final coat of icing has been applied, the cake should be left out at room temperature to dry. The use of a table fan or dehydrator can help speed up the drying process, but it is crucial not to place the cake in an airtight container until the icing is completely dry.

By allowing for adequate drying time and following the recommended number of applications, you can ensure that your fruit wedding cake is beautifully and smoothly decorated.

Frequently asked questions