I'm making a lemon cake and I'm trying to find a good filling. .What would be good with a lemon cake?
raspberry or blueberry.
Oooh lemon curd would be delish!! That gets my vote!
The bottom tier of one of the wedding cakes I did this last weekend was lemon sponge. I torted it twice and I spread a thinnish layer of home-made lemon curd, then topped with a home-made white chocolate mousse.
I actually use Snack Pak lemon pudding cups - as a hobbyist they are inexpensive, easy to find, and shelf stable. They were recommended to me by my first Wilton instructor. My brother-in-law sells for Conagra Foods (who makes Snack Pak) and assures me they do NOT require refrigeration even after opening - unlike other brands that retail out of the refrigerated section of the store. I get rave reviews for my lemon buttermilk cake with the lemon pudding filling.
I buy the Dickenson's lemon curd at Wal Mart and mix it with buttercream. Everyone loves it.
I always get rave review when I fill with raspberry preserves (seedless, of course). So yummy!
Just to clarify - I'm not pushing Snack Pak because of the Conagra connection to my BIL. I only mentioned that because I have been asked before if it was shelf stable and that was the best way to check. As I mentioned, the idea originally came from my Wilton instructor.