Lemon Curd + Smbc = ?

Baking By SammieB Updated 7 Nov 2011 , 9:23am by kate6207

SammieB Posted 6 Nov 2011 , 11:22pm
post #1 of 6

I made lemon curd for a filling for a cake I have coming up this week for my dad's birthday. I plan on doing a vanilla bean cake, lemon curd filling, and SMBC. My question is do you guys think I should flavor the SMBC lemon as well? If so, can I flavor it with some of the curd, or do I need to use an extract? The color of the SMBC won't matter so much b/c he's a Vanderbilt University fan, and I plan on making a goldish color cake anyway.

Which also reminds me, for coloring SMBC do you use gel color or candy color?

5 replies
itsacake Posted 6 Nov 2011 , 11:29pm
post #2 of 6

I use lemon curd to flavor SMBC all the time.

icer101 Posted 6 Nov 2011 , 11:38pm
post #3 of 6

Lemon curd is delicious in smbc, etc. I use gel colors to color smbc. hth

FullHouse Posted 6 Nov 2011 , 11:39pm
post #4 of 6

I LOVE lemon curd in SMBC - my favorite filling!!!!

SammieB Posted 7 Nov 2011 , 12:32am
post #5 of 6

Thanks! So, do you think I should just flavor the SMBC and use it for both filling and icing? Or use the curd as a filling, then flavored SMBC as the icing? I kinda thought the latter so you could have a stronger lemony taste in the middle.

kate6207 Posted 7 Nov 2011 , 9:23am
post #6 of 6

If you want a stronger lemon flavor then definitely do a layer of lemon curd. I torte my cakes and I often will do two layers of lemon smbc and a layer of lemon curd in the middle.

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