Cake decorating people - Please help!

*Disclaimer* I am a total amateur but this is what I would do..

The fruit cake might be ok, but I would "feed" it before you re-ice, because it is likely it will have dried out a bit. Pierce some holes in the top of the cake with a needle or skewer and pour a little brandy over gently so it soaks in,

If you're not confident about rolling out marzipan/icing, you can buy ready rolled stuff which comes in big circles. To get it to stick well to the cake, heat a little apricot jam gently in a saucepan and brush the cake with it first. Smooth the marzipan onto the cake gently with the heel of your palm. I usually leave a day between putting marzipan and icing on my cakes.

When you put the icing on, use the same action with the heel of your palm and it will smooth the icing gently.

Good luck - hope the day goes well ?

I find marziapnning really straightforward - smear the cake with apricot jam, knead the marzipan until it's soft (I put mine in the airing cupboard first to help it soften), roll it roughly into a circle, then drape it on top. It doesn't matter if there are gaps, as you can just fill them with scraps - after all, it's going to be covered with icing, so it doesn't matter what it looks like!

I've never used the ready-roll icing - I'm a royal icing kinda gal - so I can't comment on that, but I'm sure there are others here who can advise on that!

I can't give you any better instructions than you have here, except to add that don't underestimate the improvement in the finish you get by using a decent thickness of marzipan and icing, it really does make a difference. The first time I did it I rolled it all out way too thin and it was a bit lumpy and bumpy.

I just use ready-roll sugar paste and it's a doddle.

Thank you all - you're wonderful.

I have found a friend who is good at it and willing to help, although now my MIL has said she doesn't think it will still be ok! So we shall see..........but I'll be referring to your fab instructions if necessary!!

Thank yooouuu!!

We re-iced the top tier of our wedding cake - 8 years after we were married! - for our son's naming day. Even having "fed" the cake as I described, it was vile, but it looked the part ?

Even if you buy the ready rolled icing, re-knead it and roll it yourself - instruction of my cake decorating tutor! With the apricot jam, mix it with some water and simmer on oven. Let it cool and then brush it onto the cake, this sticks the marzipan to the cake. Let maripan set for a couple of days. Brush the cake with vodka (or boiled water that has cooled, or any clear alcohol) before puttingt he icing on. If you don't do this mould can grow between the marzipan and icing. If you need any more help let me know, i have quite a few decorating books from when i did my course that i could copy for you