I'm going to be making a (single tier) lemon cake soon, filled with lemon curd and lemon chantilly cream, but it will be covered in fondant. I've never made a chiffon cake, but was thinking a lemon chiffon would complement the fillings perfectly. However, I am not sure how the chiffon would work w/ the fondant. Should I use a lemon butter cake instead?
I cant help but it sounds delicious!
Chiffon cake is too light for fondant, it cannot stand the weight so its either you go with buttercream or you use the lemon butter cake instead of the chiffon.
Okay, that's what I was thinking. For the design I want to do (and because I need the practice, I have a fondant-covered wedding cake coming up in May) I have to cover it in fondant. I'll stick to the lemon butter cake and try the lemon chiffon version some other time (will probably frost that in whipped white chocolate ganache and then decorate the top with crystalized lemon peel and pansies).