​How to Decorate Fruitcakes
​After seasoning, fruitcakes can be enjoyed without any further fuss, or they may be decorated with candied fruit and nuts and then glazed. Fruitcakes may also be glazed, then topped with almond paste and covered with frosting.

Clear Glaze (for light or dark fruitcakes): Combine 1 cup (250 mL) sugar, 1/2 cup (125 mL) water and 1/3 cup (75 mL) light corn syrup in a saucepan; heat slowly until the sugar is dissolved. Boil until a small amount dropped in cold water forms a slightly firm ball or until 240°F (115°C) is reached on a candy thermometer. 

Applying Almond Paste

  • Allow fruitcakes to season thoroughly before applying almond paste. 
  • Almond paste is usually applied to fruitcakes within 2 weeks of serving.
  • Brush a glaze onto cake to ensure almond paste adheres to cake. Let stand for 24 hours. 
  • Working quickly, roll out almond paste between 2 layers of wax paper to desired thickness. The wax paper facilitates handling the paste and prevents it from becoming greasy.  
  • With a sharp knife, cut through wax paper and almond paste to exact dimensions of cake. Remove trimmings and top layer of wax paper.
  • Invert paste onto cake so wax paper is facing up. Gently roll top with rolling pin. Peel off wax paper; wrap cake.
  • Let wrapped cake stand for 24 hours before decorating with Royal Frosting or Pearl Frosting.  
  • One package (1/2 lb/225 g) of almond paste will cover the top of an 8 inch (20 cm) cake 1/4 inch (6 mm) thick.  
  • To soften almond paste, place it between two slices of bread in a sealed bag. Let stand at room temperature until softened, about 2 - 4 days.

 

 
Last updated on April 21, 2017