A couple of months ago I made a cake using From Scratch's white cake recipe, and layered it with lemon curd. When we went to eat it the cake had soaked up the lemon curd and gone soggy!
I always hear about people layering their cakes with fruit puree/conserves but now I'm too wary to try layering my cakes with anything other than ganache or SMBC in case it goes soggy again. I'm sure I did something wrong the first time around, but have no idea what! Are there some special techniques or methods that others use that prevents this from happening? Or was it just a complete fluke that it even happened to me in the first place?
I have a bucket of blackberries in the freezer and I'd love to use them in a cake sometime soon! Mmmmm....
I am wondering if you had mixed the lemon curd into some of your butter cream and then put it in between the cake layers maybe it would prevent the cake from being soggy? Hopefully others here who are more knowledgeable will have answers. Blackberries sound good and may work if mixed in with just enough butter cream to spread in the layers.. Hang in there, I am sure someone will shed light on this subject soon!!
Did you ice the layer with buttercream first before filling with the lemon curd? That usually helps keep a looser filling from seeping into the cake. HTH!
Thanks for the suggestion, I only used bc as a dam, didn't think to use a layer to prevent the curd from seeping into the cake. I'll definitely give it a go next time though as I'd love to experiment more with different fillings!
No problem! :)