Wow! Thanks, Diane!

My favorite part involves smashing the clay with a hammer - sounds fun. 

I don't have a dedicated food processor, so the hammer method would be the way to go. I had thought that I would make square and round rolls to cut into pieces, but I like the idea of more random pieces, it will look more realistic.

As for size, I am thinking around an inch long. Possibly an inch and a half.

As for texture and look, I am envisioning a browned loaf with dark speckles, some browning on the bottom/edges (with pastels and a brush probably), and some fruit bits showing through on the sides (blended with the brown, but seperate chunks.)

I thought to really make it clear it was fruitcake (as opposed to a funky brown brick), would be to add the candied fruit covering the top (I like the idea of pre-glazing and then doing one more light coat once the cake is assembled.).



I meant eyepin when I said hook. I am lame at remembering terms.   I like the idea of a U-shape wire in the top. Seems more ornament-style.

I just made some labels for the canning I've been doing, and I'm wondering how to seal the label to keep the ink from blopping up once it's in the fridge. These are for Christmas gifts.

I'm using an Epson Stylus Photo 200 and printing on 2" x 4" mailing labels.

This is one of the labels, so you can see the ink coverage. (I removed my name, hence the weird gap between the oval and the expiry.)



Ideas on sealing/protecting would be much appreciated!

Thanks!