If you run out of Apricot Jam when covering your fruit cakes or you've forgotten to add one on to the shopping order, then be advised that you can use an alternative!
Regular jams can be used to cover the cake; however, due to their deep colouring, they can sometimes show through on white icing/fondant. Therefore, to prevent this from happening, look to use marmalade instead.
You can use the marmalade as is (if it is strand-free) and the flavour actually mirrors that of the fruit contained in the cake. However, if you wish to make it into a smoother glaze, then add a few teaspoons of water to it, warm it up in the pan and then sieve the marmalade. You would then allow it to cool before applying it to your cake.
Regular jams can be used to cover the cake; however, due to their deep colouring, they can sometimes show through on white icing/fondant. Therefore, to prevent this from happening, look to use marmalade instead.
You can use the marmalade as is (if it is strand-free) and the flavour actually mirrors that of the fruit contained in the cake. However, if you wish to make it into a smoother glaze, then add a few teaspoons of water to it, warm it up in the pan and then sieve the marmalade. You would then allow it to cool before applying it to your cake.
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