It's that time of year again, where Christmas fruit cake have been baked and are being topped up with your favourite dark spirit. My favourite (and most successful) recipe suggested topping up with brandy weekly (without getting the cake too moist).
However, no suggestions were provided as to when is the right time to stop adding your spirits, and therefore to ice the cake.
I usually marzipan and ice the cake a few days before I want to gift it (and/or eat it), but I was wondering if there is an optimal time in this process to do so, and if so, why?