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!