I have SMBC already made, but I want to make it lemon flavored for a filling. Can I do that without ruining the structural integrity of it to hold up in layers??
Just add lemon extract or lemon oil.
i add lemon curd to my smbc. very yummy.
April: I have lemon Jello Cook & Serve or I have materials to make curd from scratch. Which would you do?
Annie: I'm not sure I have lemon extract on hand. Would that mess up the liquid ratio? Should I add powdered sugar?
Aaah! No powdered sugar. It should be fine. Listen, I add three tablespoons, that's right, tablespoons of vanilla to my IMBC.
You should be fine to add your extract. Just add a couple of teaspoons (lemon is very strong!) and then taste it to see if it needs more.
As for lemon curd, I buy the glass jar of Dickenson's at my Wal Mart. It's expensive but it's good. I used it to fill one of my tiers of my wedding cake. I mixed it with the IMBC and it was good. I definitely wouldn't use Jell-O though.
If I am using the curd to add to SMBC, I do what AnnieCahill does and use Dickensons, it's nice and tart. If it is a filling for a cake that is curd alone, I make it from scratch.
I DO have lemon extract!!! Thanks!