When the moisture from the jam touches the icing it liquefies some of the sugar structures that holds the icing together. For example, if you pour water over power sugar, it melts, acting as a glue to keep the fondant on the cake. Not really melts, but you understand what I mean.
Why does the bottom of the fondant icing go liquid when placed over a cake brushed with apricot jam?
If I had a penny for every time someone asked me that!......
Reply:The water in the jam dissolves the sugar in the bottom part of the icing.
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