Lemon Cake Covered In Fondant....help Needed Please!
Decorating By sweetheart1978 Updated 31 Aug 2014 , 11:49pm by Dayti
Hi everyone! i have been recently approached to make a simple 2 tiered wedding cake using lemon flavouring in the cake.
I want to find out if i can just add lemon rind and lemon juice to a victoria sponge recipe or would buying lemon cake flavouring taste better? I've never made lemon cake before so this is going to be my first time 
I want to cover the cake in fondant but am unsure of what to coat the cake with before covering in fondant.
I'm planning on using regular buttercream for the filling.
Any suggestions appreciated. Thanks in advance!! 
AI've never made Victoria sponge, but I add lemon zest and a few drops of lemon oil to my yellow cake. Lemon extract will work as well. Butter cream under fondant is fine, but white chocolate ganache would give you a smoother finish. I guess it depends on what you are comfortable working with and the flavor you want.
AI've just made a lemon cake. It was based on a Victoria sponge with lots of lemon rind. I added a couple of tbsp of lemon juice. Once cool I brushed it with lemon syrup made from heating lemon juice and icing sugar. Then covered in lemon buttercream and fondant. The lemon bc was a bit soft but I think lemon flavoured ganache would taste odd. The syrup really makes a difference and makes it taste like lemon drizzle cake. Yum.
I use lemon extract, lemon juice, and lemon rind in a lemon cake for maximum lemon flavor.
AYes, definitely use zest and juice instead of horrid lemon flavouring. For 2 8" layers of cake I would use the zest of 2 large lemons, and if you usually use a bit of milk as a liquid, replace it with lemon juice to get your soft, dropping consistency. I always use ganache under fondant - I use regular white choc ganache for lemon but you can flavour that with zest too if you like.
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