Ive made a cake before with lemon filling, I iced the bottom layer thinking this would be ok...and my lemon would stay put, WRONG...the top layer SOAKED up the lemon, and it made it look like there was no filling in the cake. how do I prevent this??? Ive seen when you buy cakes and you slice in, you have this nice filling just perfect. How can I get this? I read somewhere that you use Polanders seedless jam, and warm in microwave for 30secs to make soft, and add 1 small box of same flavor jello?...any other way? help wedding anniv cake is due saturday a.m.
This may sound too simple but I actually use the Welchs squeezable strawberry or seedless raspberry spread, and it works great for me. I do ice and dam w/bc so it won't bleed down and it stays put. Hope this helps
don't know if you are wanting to fill with lemon or not, but I did a cake last week and used lemon pie filling put a lemon juice in it and then folded in some fresh whipping cream. I put a thin layer of buttercream on the torted cake first then put it on. Everyone said it was wonderful and refreshing on a hot summer day..GOOD LUCK!