@dinnerwithjulie URGENT QUESTION! I made an exotic fruitcake. It has the candied cherries and raisins and walnuts, but it also has dried apricots, blueberries, cranberries, macadamia nuts... and other delights. The fruit soaked in plum brandy for a week before I made the cake. 1/
I made the cake in November, in a bundt pan. It has been basted with plum brandy. I have these weird tubes of marzipan they sell now. I need to know how to apply it to the cake without the stiff marzipan just tearing the booze-soaked cake apart. 2/
Pieces of it need to go through the mail to family across the country. I wonder if I can roll it out and wrap the cake and press it into the angles? A friend suggested melting it and drizzling it over. But the recipe she sent said the marzipan would be good for 24 hours after 3/
Melting. Does melting it change the composition? It was unrefrigerated in the store. I don't want to poison my family. Cake, along with much other baking, goes in the mail tomorrow. Family tradition. Please advise! I listen to you on CBC and trust your advice. Thanks! 4/4
