I'm going to take the plunge today and ice my Christmas cake. It's a couple of years since I've done one - does anyone have any pointers? Presumably once it's iced I can leave it unwrapped (it's been snugly foiled and baking-papered for a good few weeks now) in a Tupperware until the grand unveiling? I'm using marzipan and fondant icing if it makes any difference. I'll also probably be the only person in our house eating the thing 
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