​How to Decorate Fruitcakes

Fruitcakes are packed full of candied fruits and nuts and are impressive on their own, but we can help you to elevate them to the next level for the holiday season.  Impress your family and friends by following these easy decorating steps and make your fruitcakes festive.

HOW TO DECORATE FRUITCAKES 

After seasoning, fruitcakes can be enjoyed without anything further or a glaze can be added to make a shiny top or a sticky surface for almond paste.  

Decorate fruitcake with candied fruit and nuts. Brush on a clear glaze and allow to dry for a shiny, natural-looking top. 

Brush fruitcake with glaze and top with almond paste. 

Use glaze and almond paste as above and cover with frosting. 

To make a clear glaze for light or dark fruitcakes: Combine 1 cup sugar, 1/2 cup water and 1/3 cup light corn syrup in a small pot; heat over low heat until sugar is dissolved. Increase heat to medium and boil until a small amount dropped in cold water forms a slightly firm ball or until the temperature is 240°F on a candy thermometer. Cool completely. 

HOW TO APPLY ALMOND PASTE 

Allow fruitcakes to season (See Seasoning and Storing Fruitcake) completely before applying the almond paste. Do not apply almond paste until within 2 weeks of serving or it may discolour. 

Brush clear glaze onto fruitcake to ensure almond paste sticks to the cake. Let stand and dry for 24 hours. 

Working quickly, roll out the almond paste to desired thickness between 2 layers of wax paper or parchment paper. The paper helps in handling the paste and prevents it from becoming greasy. 

Measure the area of the cake you’d like to cover. With a sharp knife, cut through paper and almond paste to these dimensions. Remove trimmings and the top layer of paper. 

Invert paste onto the cake so the paper is facing up. Gently roll top with a rolling pin. Peel off paper; wrap the cake in plastic wrap. 

Let wrapped cake stand for 24 hours before decorating with Royal Frosting.