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Opinions on lemon cake filling?

post #1 of 15
Thread Starter 
I originally thought curd, but could that wind up being TOO lemony? Any suggestions? I have free reign - but the easier the better!
post #2 of 15

My favorites are strawberry or raspberry.

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post #3 of 15

You could mix your lemon curd in with some buttercream?  That would take the edge off it.
 

post #4 of 15
Yeah lemon curd & BC would be good. Or BC with a bit of lemon juice and zest? Just given me an idea. Thanks icon_smile.gif
post #5 of 15
Thread Starter 
Both very good ideas - will try them both and see. I had made Warren Brown's lemon cake and it is absolutely delicious, but too dense I think for layering. So still need to experiment. Toba Garret's lemon cake is next - am hoping that's the one!
post #6 of 15

99.999999999% of the time I use lemon curd mixed with buttercream.

 

Very occasionally, I use a white choc ganache (but I still put a very thin spread of lemon curd on the layers first).

 

Suzanne x
 

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 #7 of 15
I've made the Epicurious websites's lemon berry wedding cake a few times. It's a huge hit with lemon lovers but it's pretty involved. The filling is a lemon mousse, of sorts, which is a whipped cream mixed with lemon curd. There is also a lemon syrup for the cake layers.
post #8 of 15
Thread Starter 
Ooooo, that sounds good! I'm so tired of looking at lemon cake recipes - I just want one that will taste awesome and layer/stack well. I will keep that one in mind Still Learning!
post #9 of 15

I use one tsp of lemon curd with buttercream, it tastes nice and sweet and I always get nice comments ;-)

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post #10 of 15
I love lemon curd as a filling. I don't mix it with buttercream. I just put it in between the layers and frost the cake with buttercream. I feel like when I mix it, I don't get the twinge in my jaw that citrus is known for. I use it to fill cupcakes as well.
post #11 of 15
Thread Starter 
Grrr... Was up late last night making Toba Garret's recipe and they both fell. I love Inagartens recipes so hers is up next - but this has to work this time!!!

The cake must be done by Sunday and in between now and then I see a surgeon for breast biopsy results, work, prepare for overnight company coming on Thurs, in addition to the usual swimming lessons, etc. - and I'm struggling with not letting myself shut down!
post #12 of 15

Oh my what a week...I hope the recipe works out.  Good luck at the doctor too!  The rest will fall into place...deep breath! thumbs_up.gif

JSK Confections
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JSK Confections
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post #13 of 15

I make Toba Garrett's yellow cake recipe and add lemon zest and lemon extract if I want a lemon cake. Her yellow cake recipe always comes out for me and is pretty easy. You can find it at epicurious.

Good luck with everything!

RJ

post #14 of 15

It may seem elementary, but the WASC cake with all lemon extract instead of almond and vanilla is fantastic!  Trouble with a lot of lemon cakes is with improperly measured lemon juice.  The acid in it can make the cake not rise proper and make it dense, so those recipes you have to go slow and careful with to make sure everything is exact, frustrating I know.

post #15 of 15
Thread Starter 
Ina Garten's recipe worked great! Ok so it's not as flavorful as Warren Brown's, but with some lemon syrup and a filling I think it shall do nicely! Wow, Lemon cakes sure take a lot of lemons!

I do have Toba Garret's book so I'll look up her yellow cake - I may also be doing a marble. I liked Sylvia Weinstocks yellow, but if Toba's is good I cold give it try.
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