Hello, I am calling on the Delia forum for soe emergency help, my wedding is in two weeks and i have successfully made the wedding cake myself. It is a 12" fruit cake and 7" fruitcake tiered and covered in Royal icing. I got my Apricot jam on and then the Marzipan and then 3 coats of iciing. I have just looked at bothth tiers and they are all pitted on the surface all over with lots of little brown sand like flecks about. On has been in an air tight container and the other on a high shelf in the store, but both doing the same thing, both were different batched of icing and done 3 weeks apart.
Can anyone explain why they now resemble swiss cheese and what is best line of action!
Thank you,
Keith
It does sound very odd and have not heard of this. The only thing I can think of is some insect might have attacked the icing, some discoloration due to not mixing the royal icing properly or discoloration due to the marzipan oil seeping into the royal icing which I think is most common.
YOu should not have left the cake in an airtight box. This could have made the cake sweat and the only way out would be through the icing.
Is it possible to sand an inconspicious part of the cake with a very soft new scouring pad and see how deep the pitting is.? Watch that the scouring pad colour does not rub onto the icing.
The only remedy I can suggest is to leave the cake out to dry thoughouly and then give it another couple of coatings in a week 's time.
In the meantime I shall put your dilemma to message boarders of BSG to see if I can get you a better answer.
So keep glued to the delia forum
Is it possible to take a picture of the cake and post it to the British Sugarcraft Guild message board. YOu will need to register first but you will be ok. If they cannot help you there, nobody else will.
the link you will need is
http://www.bsguk.org/forum/index.php
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