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I am making a three tier wedding cake, fruit with marzipan for lower, then madeira in middle and carrot at the top. Was going to coat the carrot in a stong white ganche but don’t know what to coat the madeira middle layer in – ganache, just crumb coat or go with a plastique/cocoform??

Hi Sammyj787

If you mean a crumb coat, the cake can be coated with white ganache for a smooth finish. Are you going to ice the fruit cake? If you are, you’d want all your cakes to look the same so you could ice the other two as well after the ganche crumb coat. I always find cocoform quite hard to cover a cake with so usually mix it half and half with roll out icing. It goes further and keeps the cost down too.