I am doing a WASC wedding cake on sat. and the bride wants lemon filling, the lemon filling I usually buy is just not very stable. If I were to make SMBC and use lemon flavoring, would that work? Or would it not be a strong enough flavor? Also, if I did that would it stand up fine in the cake or would it not be stable enough to be used as a filling?
I made lemon cupcakes last weekend for my BIL's Birthday. I used lemon curd to fill them. I thought that it might be too over powering, but he loved them. If you wanted you could use lemon curd mixed with BC. HTH.