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Re: Fondant

From: Gerard

Comments

In certain applications you can get away with just apricot glaze under the fondant (poured fondant). If you are putting fondant on the top of a napoleon then apricot glaze is suffice, however a wedding cake isn't a napoleon strip and the sides have to be done properly so yeh I would definately do a thin,rolled, layer of marzipan and besure its not too sticky or that also will dissolve the fondant. Most home wedding cake bakers opt for the rolled fondant which kills 2 birds with 1 stone (besides quality). If the customer hasn't yet settled on final order then you can try steer them to marzipan layer only and decorate that, it looks good and tastes good too. I know you can buy rolling fondant, don't know much about it as I steered clear.

Anyway, the way I would assemble the cake is like this, once the base cake is assembled bruch with apricot glaze or boiled(strained) apricot jam, this is to hold the marzipan. Get the marzipan rolled and on the cake then do the fondant. Poured looks a lot better than rolled, its shiny and perfectly smooth when done right.

Give a yell if you need any more. Cheers, Gerard