I am not a natural in the kitchen but I have decided that I want to make a cake today.

The only question I have is why do you have to use marmalade/apricot jam when "fixing" the icing to the cake? We don't like it in our house and I would prefer to use strawberry jam.

See I said it was a stupid question

Any answers appreciated x

You an use any jam you like, because you're not supposed to use enough that it can be tasted anyway.

That's what I thought TBH, but didnt know if it was to do with the consistency etc.

THANK YOU

I think it's to stop cake crumbs seeping through to the icing.