AI'm making a lemon layer cake and planning to use white chocolate ganache under the Fondant instead of butter cream. I've watched a tutorial but I've never used ganache before so I'm wondering
1. can I use it to dam my layers of filling since I'm guessing my curd will be fairly runny? 2. If I use curd on its own will the cake get soggy? 3. I was going to use a lemon drizzle cake recipe but I'm wondering now will that be too dense for a layer cake? 3. Is there anything I could add to the curd to make it a bit more exciting, aside from butter cream? Would something raspberry work?
Any advice from the experts Would be so much appreciated!
2. No, I use it all the time (is it homemade or in the jar?)
3. No, but it might be more fragile if you dump a bunch of syrup on it. I would cut back the syrup and use only about half the amount.
4. I use straight curd and it's awesome. I definitely wouldn't mix raspberry in with it, unless you wanted to put fresh raspberries on top. You would need to refrigerate it then.
AThanks so much for the quick reply! I'm making homemade curd and actually in the pic with the recipe it doesn't look too runny. Fingers crossed!
It should be fine. Just remember to use a stiff dam and don't pipe it right on the cake edge. Pipe it about 1/2 inch in from the edge of the cake. Don't overfill the dam and you should be fine. Good luck!
AThanks for the tip Annie!