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Skint_Catt wrote: »
I made my first one this year too! :j
I'm now feeding mine fortnightly as it got very soggy when I did it weekly! I tip about 5 dessertspoons over it, leave it unwrapped for half an hour, then wrap it back up. Its about 8 weeks old now and is smelling very alcoholicky! :eek:
I'll be marzipanning and icing mine probably 20th Dec - I'm guessing this is ok too?
aless02 wrote: »
r.mac, you are so wise and wonderful, that post was lovely and so insightful!
Mummy_Jo wrote: »
I make loads of fruit cakes all through the year as I decorate cakes for a hobby. I tend to feed them at fortnightly intervals but you do whatever suits your lifestyle best. I used to use the cap from the brandy and pour it over it. However, before I did that I would use a skewer and put holes in the cake first. That way the alcohol seeps into the cake and doesn't evaporate! One of my friends gave me a syringe a couple of years ago (she is a doctor) and I now syringe direct into the centre of the cake BRILL:rotfl::rotfl::rotfl:
With the marzipan layer. I do mine earlier and leave it to harden. If you have spare time then do that otherwise leave till later in Dec. I try and leave it three days between the marzipan layer and the icing. (Was taught to do that) If not then the closest I have left it is about 30 hours - due to shortage of time! If your marzipan is harder it is certainly easier to apply your icing - whether you use sugarpaste or royal icing.
Having said all of that experimentation is the key! If you have any more queries let me know and i
I'll do my best to answer. You can PM me but I don't always check it so it may be a little while before I notice them.
Good Luck with your cakes everyone
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