Welcome to the Cake Decorators Q&A

Whilst recently making a large celebration cake, I posted various pleas for help regarding baking times, matching heights of two cakes, coverings etc.
I would like to say thank you to everyone who responded; all the support and advice I received were a huge help and the final result was a real success. The customer was extremely pleased and we received really lovely positive feedback.
Thank you also to those who advised on food colourings for Red Velvet Cake..another success.

One thing is puzzling me…. The fruit cake I made was a Caribbean Rum Cake.
I am puzzled by what happened to the marzipan layer; basically it seemed to melt and become runny. I can only think that the unusually large amount of alcohol in the cake (it was also fed after baking) caused a reaction and perhaps I didn’t leave the marzipan to dry out for long enough before applying the sugarpaste (I only left it to dry overnight)
I read somewhere recently that someone else had exactly the same problem, but there was no answer given, so that’s two of us who are non the wiser!
Our customer loved their cake so it wasn’t a problem, but I would really like to know why this happened.
Does anyone have any ideas?

This is such a brilliant site and I am constantly learning something new.
Thank you so much.

Kind regards,
Deane-Mae

Hi Deane-Mae

Great news all went well for you! As for your marzipan, it is possible the cake was a little too moist. The sugar in the marzipan may well have attracted the moisture making it ‘dissolve’. I let marzipan dry for a couple or three days before icing. A little vodka brushed over the marzipan helps the icing adhere. Your cake must have been absolutely delicious with all that gorgeous boooooze! yummmmmieee!! x

Hi madeitwithlove,

I did the vodka bit, but I think you’re right about the moisture and I definitely should have let the marzipan dry for longer before covering with sugarpaste.
The request was for a very boozy cake, so that’s what they got!
Apparently it didn’t last long…hope no-one was driving after eating it!

Thank you again,

Deane-Mae

Hi, Just a thought.
When you rolled out your marzipan did you use cornflour or icing sugar?
I always remember Paul saying if you use cornflour it has a reaction with the marzipan, just wondering if this was the cause of your marzipan having a bad reaction.
Would love to know.
Thanks Jackie

Hi Jackie,

I used icing sugar, as I always do when rolling out marzipan and sugarpaste.
As madeitwithlove has suggested, I’m fairly certain the vast amount of alcohol, which makes the cake so moist, is the culprit (although no-one would describe it as a culprit!…..when I made a rum cake in the past, the request was for more alcohol!)…. that together with not leaving the marzipan to dry for long enough.

Thanks for your input.

Deane-Mae

The reason why cornflour should not be used with marzipan is a reaction which causes fermentation. This fermentation can make the marzipan to bloom or bubble up wards causing a blow out! Sounds funny but it can happen and you’d have soon know if it was fermentation!
I’m sure yours was the booooze (oo yum yum), mouth is drooling. Just so pleased for you.

Thank you madeitwithlove, for your all your support and kind comments.
Kind regards,

Deane-Mae