Firstly, and most importantly, cakes. The jam helps the marzipan stick to the cake. Sieved apricot jam, warmed slightly is the recommended. I use crab apple jelly, because we make tons of it, there's no pips, and it's got a delicate flavour. I'll even add a little warm water to it in order to help thin it down. The icing doesn't ever have a problem sticking to the marzipan, in fact I usually let the marzipan dry out for a couple of days. Otherwise it can sometimes start to colour bleed through if I'm using Royal icing. No worries with instant fondant.
(If you are sticking fondant to a madeira cake, for example on a creative bithday cake, then I use a light skinning of butter cream to stick it down. Fruit cakes are easier to work)
LMH, yes I am getting the group coaching sessions every Sunday. There were 17 of us at the last one, so 1-2-1 time is limited. Of course, I can ask, listen and then ignore when in the water. I'm convinced that a breakthrough is just around the corner.
What's the time Mr Wolf....may be time for a run.
