Oh pshaw, on Thu 30 Nov 2006 03:08:50p, Chari meant to say...

> In article 9>, Wayne
> Boatwright <wayneboatwright_at_gmail.com> says...
>> Oh pshaw, on Thu 30 Nov 2006 05:32:55a, Bertie Doe meant to say...
>>
>> >
>> > "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
>> > 28.19...
>> >>
>> >> Fruitcakes or Chrimas cakes in the UK are often wrapped in marzipan
>> >> and then frosted. It's rarely done in the US.
>> >>
>> >> Oh pshaw, on Wed 29 Nov 2006 04:06:17p, Mary meant to say...
>> >>
>> >>> WHY are you even considering frosting a fruit cake ?????
>> >
>> > Thanks Wayne, I didn't realise it was a uk thing. Can I assume that
>> > wedding cakes in the US are sponge with frosting? I guess this rules
>> > out 3 tier w/cakes? as I assume sponge wouldn't take the weight.
>> > Newsgroup Uk.food+drink seems to be pitched more toward restaurant
>> > food, but I think I'll repost it there. Thanks anyway.
>>
>> You're welcome... Most US wedding cakes I've seen are some form of
>> butter cake, and it seems that people are ordering many variations in
>> flavors/types. Most are tiered cakes.
>>
>>
>>
>>
> Could you try a fondant instead of marzipan? I've never made one, so I
> can't offer a recipe, but the textures seem similar and I believe
> fondant keeps well (although perhaps not three weeks).
>
> Just a thought--perhaps a more experienced baker could offer an opinion
> on whether this would work. Good luck!
>
>

Yes, a rolled fondatant is a good choice to enclose the cake.

--
Wayne Boatwright
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Procrastination Day Has Been Postponed!