It seems like I'm posting most frequently on the cake disaster board lately... . I just baked a cross cake for Easter, and it totally stuck to the pan, I had to scrape it out, but managed to salvage some big chunks and I think if I can manage to ice it without pulling all the chunks off then it will be ok.

It is a lemon cake, and I was wondering if it would be possible to make a lemon curd filling and use it as a crumb coat... do you think it would work? I know that some people use jam so I was wondering if it would be kind of the same thing. I won't be able to torte my cake now 'cause it's falling apart too badly, so I thought maybe that would be a good way to get the flavor of the filling. Just wondering...
Melissa

I just posted because I used piping gel as the crumb coat. You should be able to add some lemon flavoring to the gel and use it. It worked great. Not a single crumb in my cake which has never happened before. I would just ask a little to a little bit of it to make sure that it would taste okay.

If you try to use lemon curd for a crumb coat, your icing won't stick. Lemon curd should not dry out. In this case, I would skip trying to fill or torte, and put a generous cove of buttercream.

Use a nice thinned buttercream, or even piping gel for your crumb coat, put it in the fridge or freezer to set the crumbcoat before you try applying your cover icing.

You could ice the sides and raise them above the top of the cake to make an edge and fill the top with the lemon curd.