Recipe: Appetizing Fruit cake with fondant icing

Posted on

Fruit cake with fondant icing. Learn how to fondant ice a fruit cake with this step by step tutorial by Baking Mad. To fondant ice a fruit cake is simple. You will need a rolling pin!

Fruit cake with fondant icing I use store bought fondant icing. You can make it (I suggest you look for a recipe in Rose Levy Beranbaum's Cake Bible) but it's a bit painstaking and requires special ingredients. The water and cornsyrup mix will help it to adhere and then just spray a little water on the marzipan and cover with fondant. as I have learned it is crucial that you do not have any holes at all once the marzipan is on the cake any little spot will cause the fruit cake to seep it juices through the marzipan and it will cause the fondant to . You can cook Fruit cake with fondant icing using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Fruit cake with fondant icing

  1. You need of flour.
  2. It’s of baking powder.
  3. It’s of sugar.
  4. It’s of butter.
  5. It’s of eggs.
  6. It’s of Milk.
  7. It’s of Lemon,orange,pineaple juice.
  8. It’s of Glaced cherries ans sultanas.

As a general rule, this applies to fruit cakes as you would not cover a sponge / pound cake in marzipan. You can however use this video to see my technique for actually covering a cake in fondant. A fruit cake is usually coated with apricot jam before being covered by marzipan, then a layer of fondant. As I don't like marzipan , I usually just cover it with a layer of fondant over the jam.

Fruit cake with fondant icing instructions

  1. Pre – heat oven at 180 degrees centigrade.
  2. Prepare the baking tin.
  3. Cream the sugar and butter until fluffy.
  4. Add the eggs bit by bit.
  5. Add the flour as you fold in adding the juice and milk.
  6. Add the sultanas and cherries.
  7. Bake for 1hr at 180 degrees.
  8. Put fondant yoh had prepared early enough.

Using rolled fondant/sugarpaste – see the fondant page for homemade recipe and more do's and don'ts. Make the royal icing recipe and then spread it over the marzipan-covered cake with a flat palette knife in either a smooth layer or swirled to make little peaks all over the surface of the cake. Decorate as you wish with silver or gold sugar balls, Christmas ornaments, or other festive decorations. Let the cake dry, uncovered until the icing sets hard, at least overnight or up to three days. Lift the icing using a rolling pin or your hands; drape it over the top of the cake.