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Lemon Cake with...???? - Page 2

post #16 of 23
Thread Starter 

Alright,

 

Sounds like to me I'll be making a lemon cake with a raspberry filling... how exactly do I do that?? Do I just but buttercream on the bottom cake part first, then filling, then buttercream on under-portion of the top cake part?  But if it's a rasberry-buttercreme filling do I still need to do that step?

 

Any advice would be helpful

 

P.S. I'll deffinitally be doing the meringue based buttercreme and rolling the fondant out thin as well... Does anyone know a good meringue based buttercreme??

 

Thanks

post #17 of 23

One of my favorite cakes is raspberry lemonade.  I make it with  4 layers of lemon cake filled with 2 layers of raspberry filling and one layer of lemon curd.  It is delicious, and so pretty when cut.  It is usually frosted with lemon buttercream.  

 

After much trial and error, I found the Cake Boss raspberry filling to be the best.  It is full of flavor, but not thin and runny.  Even so, a thin layer is plenty, and I always put a dam of buttercream around the outside of fruit fillings and curds to prevent oozing out the sides.  (I use RLB's lemon curd recipe).  I think it is OK to post the raspberry filling recipe as it is widely available on the internet (see below).  If you wish to have a lighter filling, or to make lemon or raspberry frosting, mix lemon curd or raspberry filling into SMBC or IMBC,  approximately 1/4 cup per 2 cups of buttercream, adjusting to taste.  

 

You can put a layer of filling on top of a layer of buttercream as you mentioned above, but that makes the layers more prone to slip and slide.  If you want to use a fruit filling and buttercream as a filling, I might suggest alternating ie: cake, filling, cake , buttercream, cake, filling, cake. 

 

HTH

 

 

 

 

 

RASPBERRY FILLING

 

Source:  Cake Boss

 

Notes:  yield 1 cup

              keeps 1 week refrigerated

              keeps frozen at least 3 months                       

 

Ingredients

 

12 ounce bag of frozen unsweetened raspberries

½ cup sugar

1 tsp lemon juice

2 heaping tablespoons cornstarch

2 tablespoons raspberry liqueur like Chambord (optional)

 

Directions

 

Thaw raspberries in a strainer, collecting juice.  This will take several hours or overnight.  Add enough water to make ¾ cup liquid.   Set aside the drained berries.  In a small saucepan combine raspberry and lemon juices, sugar and cornstarch.  Cook over medium heat stirring constantly until mixture thickens and bubbles.  Remove from heat.  Strain remaining berries to remove seeds.  Add pulp and liqueur to cooled mixture in saucepan.   Stir well and refrigerate for several hours until  completely cool.  

I'd rather be baking!
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I'd rather be baking!
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post #18 of 23
If you can get fresh raspberries another option would be to do a layer of BC with chambord or raspberry extract and then layer raspberries, slightly crushed, on top. I personally don't mind the seeds as one would eat them anyway. I like the freshness of real berries whenever possible.
post #19 of 23
I am one that once I bite down on the first pip, the cake is discreetly spit into my napkin, and the cake is passed to my husband. Unless the cake itself is really good, I will eat around the filling icon_wink.gif they just get caught in my teeth so bad! I had one stuck between my front teeth at a wedding once, and then chipped a veneer trying to get it out! It cost $80 to fix it. Not worth it!!
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #20 of 23

Strawberry would be my choice! A mixed berry would be just as good.

RedInLove

 

CLASSES:

Decorating Basics ~ Flowers & Cake Design ~ Gum Paste & Fondant ~ Advanced Gum Paste Flowers ~ Tall Cakes

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RedInLove

 

CLASSES:

Decorating Basics ~ Flowers & Cake Design ~ Gum Paste & Fondant ~ Advanced Gum Paste Flowers ~ Tall Cakes

Reply
post #21 of 23

I did a lemon sponge with raspberry buttercream (I think it may have been IMBC - can't remember, though, so don't quote me!)

 

I didn't like it...  I can't quite explain, but it was like the sharpness of the lemon and the sharpness of the raspberries were competing.

 

It wasn't HORRIBLE....  but it wasn't as lovely as I was hoping.

 

 

 

White choc goes nicely with lemon.
 

Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #22 of 23
Thread Starter 

Alright, one more question about filling cakes (hopefully).  Can I "fill" the cakes frost them, put fondant on it, and store them?? I'm a little worried that the filling will make the cake layers soggy and it would really save me time if I could do it before hand.

 

Thank you all for all your great advice!!!

post #23 of 23
Yup, you can fill and cover a week in advance, you can bake and freeze your cake even further in advance if you want icon_smile.gif
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