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lemon layer cake - help!!

post #1 of 5
Thread Starter 
I'm making a lemon layer cake and planning to use white chocolate ganache under the Fondant instead of butter cream. I've watched a tutorial but I've never used ganache before so I'm wondering

1. can I use it to dam my layers of filling since I'm guessing my curd will be fairly runny?
2. If I use curd on its own will the cake get soggy?
3. I was going to use a lemon drizzle cake recipe but I'm wondering now will that be too dense for a layer cake?
3. Is there anything I could add to the curd to make it a bit  more exciting, aside from butter cream? Would something raspberry work?

Any advice from the experts Would be so much appreciated!
post #2 of 5

1.  Sure

2.  No, I use it all the time (is it homemade or in the jar?)

3.  No, but it might be more fragile if you dump a bunch of syrup on it.  I would cut back the syrup and use only about half the amount.

4.  I use straight curd and it's awesome.  I definitely wouldn't mix raspberry in with it, unless you wanted to put fresh raspberries on top.  You would need to refrigerate it then.

post #3 of 5
Thread Starter 
Thanks so much for the quick reply! I'm making homemade curd and actually in the pic with the recipe it doesn't look too runny. Fingers crossed!
post #4 of 5

It should be fine.  Just remember to use a stiff dam and don't pipe it right on the cake edge.  Pipe it about 1/2 inch in from the edge of the cake.  Don't overfill the dam and you should be fine.  Good luck!

post #5 of 5
Thread Starter 
Thanks for the tip Annie!
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