As I remember from childhood a traditional English Christmas/wedding/birthday cake was the richest fruit cake you could afford to bake which then had its top coated with fruit jam (jelly?) with apricot being a preferred flavour. This then glued down the marzipan which was a stiff paste of ground almonds. This was carefully smoothed to as flat as possible thus covering the (slight) undulations in the cake surface. On top of this came the flat icing layed with the skill of a a plasterer. then came the artistic bit with piped decorations etc.
The end result for me at least was a need to grab a big piece of the action so that I could discard the icing/marzipan and get to the cake. The family dog suffered in this endeavour as he had to devour the icing.
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