I made lemon curd for a filling for a cake I have coming up this week for my dad's birthday. I plan on doing a vanilla bean cake, lemon curd filling, and SMBC. My question is do you guys think I should flavor the SMBC lemon as well? If so, can I flavor it with some of the curd, or do I need to use an extract? The color of the SMBC won't matter so much b/c he's a Vanderbilt University fan, and I plan on making a goldish color cake anyway.

Which also reminds me, for coloring SMBC do you use gel color or candy color?

I use lemon curd to flavor SMBC all the time.

Lemon curd is delicious in smbc, etc. I use gel colors to color smbc. hth

I LOVE lemon curd in SMBC - my favorite filling!!!!

Thanks! So, do you think I should just flavor the SMBC and use it for both filling and icing? Or use the curd as a filling, then flavored SMBC as the icing? I kinda thought the latter so you could have a stronger lemony taste in the middle.

If you want a stronger lemon flavor then definitely do a layer of lemon curd. I torte my cakes and I often will do two layers of lemon smbc and a layer of lemon curd in the middle.