Layering of Fruit Cake

Replies to This Discussion

Permalink Reply by Faith Gealey-Brown on August 19, 2010 at 3:05pm

Hi Teneisha,

What I would try is either using a high humidity buttercream (like one that is all shortening or mostly shortening) OR probably the best thing would be to use jam, jelly or preserves in the layers. You can also try marzipan and see how that works.

The other option would be just bake a really thick cake that is close to 4 inches tall and not torte it all.

I have to be honest though, I haven't seen a fruit cake that has been torted with layers like that though so can't really say what will work the best.

Permalink Reply by Teneisha Williams on August 19, 2010 at 3:21pm

HI Faith,

Thanks for your reply.

I was just thinking of baking the cake around 21/2" high and layer to get 5". I guess I could try the fillings you mentioned below. The other option was to just bake the cakes in the 4" tins and decorate away...I tend to bring my parchment paper above the rim of the tins...this allows me to put more batter in the tin and get it higher.

I hope it all works...I love seeing tall cakes...the design shows more I believe...:(

Faith Gealey-Brown said:

Hi Teneisha,

What I would try is either using a high humidity buttercream (like one that is all shortening or mostly shortening) OR probably the best thing would be to use jam, jelly or preserves in the layers. You can also try marzipan and see how that works.

The other option would be just bake a really thick cake that is close to 4 inches tall and not torte it all.

I have to be honest though, I haven't seen a fruit cake that has been torted with layers like that though so can't really say what will work the best.

Permalink Reply by Faith Gealey-Brown on August 19, 2010 at 11:59pm

Let me know how it works - baking it a little taller than the pan might work!

In the book I have it mostly talks about using marzipan between the fondant layer for fruit cake. Maybe if you did two 2 1/2 inch layers, filled and covered them in marzipan, you might get the height you're looking for? I guess may depend on cost of the marzipan (I know it is pretty costly here in Cayman) and whether or not the customer would like marzipan. I look forward to hearing about you acheiving this cake!

Permalink Reply by Kerry on August 20, 2010 at 6:57am

Hi Tineisha

I have never really heard about layering rich fruit cakes, this is based on research though. Probably, it all depends on if the cakes are rich fruit or light fruit cakes.

Additionally, it depends on how much liquid is going to be used to make the cake. A light friuit cake can be layered with the relevant filling. Howevr, I am not too sure about the very rich and moist fruit cakes.
Rich fruit cakes calls for liquids (these cakes are prepared differently in various Caribbean coutries)
Therefore, the cake is normally covered in marzipan which is either store bought of homemade.
I was once told that rich fruit cakes have to be covered in marzipan first then fondant.
The marzipan helps to retain the liquid from getting onto the fondant which could become stained. The fruit cake is also covered with marzipan first to give fruit cakes a smooth finish subsequent to being covered in fondant.
Doing a deep pan for your cakes for extra height will also help. If you wish you can even use brown paper bags along with the parchment paper.
You can do some more research.

Good Luck with your cakes Teneisha.

Kerry

Permalink Reply by Teneisha Williams on August 20, 2010 at 9:33am

Thank you so much guys...

Kerry I know about the brown paper....my mom buys it by the roll..lol...

The wedding cake on my page with the brown ribbon and fresh flowers is a very rich fruit cake...and I didn't use marzipan..and I had no issue with the liguid leaking as a result of no marzipan...what happened was that we travelled with the cake for 4 1/2 hrs...and it was a bit hot...so it took a toll on the cake...but nothing major.

Faith, I just hate marzipan...:)...so I don't introduce it to my clients...only if they ask for it...the calla lilly cake had marzipan on it...guess I may have to add it to this one...and it is a bit costly...I don't get marzipan here really...just almond paste...so I would have to make it...and it's about $1000 per lb...or so...didn't include it in my cost...so I may very well scrap it...:)

I am hoping for the best...will let you all know how it goes...and of course the pics will be posted...:)

Thanks again for everything...

Permalink Reply by Faith Gealey-Brown on August 21, 2010 at 1:58am

Yeah I'm not a huge marzipan fan myself, but that was what I read so I figure I'll pass it along. I think maybe just making the tall cake will help you get the height you're looking for.

Kerry - I haven't heard about the brown paper thing - only for baking a turkey! LOL. I will have to look into that when I try my hand at fruit cake.