~~~Lemon Cake For A Tiered Cake???????
Decorating By sweetexpressions Updated 7 Mar 2007 , 3:36pm by darlene_000
I have always used box cake. I do not by any means have extensive knowledge on what is best desity wise for tiered cakes. I have always used yellow cake. I have had a reguest for a lemon tiered cake. Is this dense enough to support a 3 tiered wedding cake? Most likely the cake will be a 16,12 and 8. Also if the lemon is not dense enough is there a lemon filling that does not have to be refriderated? Thank you in advance for you help!!!!
Rachel
Hi ~
For the last wedding cake I did in which the bride wanted lemon cake (14", 10", and 6" stacked squares with raspberry filling and lemon buttercream), I started with white DH cake mixes and added lemon pudding and lemon extract. The cakes were lusciously lemony but weren't that screaming fake yellow color that boxed lemon cake mixes have. To the buttercream, I added some unsweeted lemonade Kool-Aid mix. It was so good, and no one would think it started with a boxed mix! 
As far as lemon filling that does not require refrigeration, you might consider purchasing some lemon doughnut filling. I make lemon curd, which is heavenly, but I wouldn't trust it to stay out at room temp for any length of time.
I always use boxed mixes and have used all flavors at some point for wedding cakes with no problem. Like always use support and you shouldn't have any problems.
I also love the Wilton hidden pillars for all stacked cakes & wil not use anything else. Good Luck with your up coming cake!
You can make box mix more dense by using a modified version (ie. add a box of pudding, an extra egg and use milk instead of water to the cake mix).
Lemon curd for the filling, you can by pastry bags with filling online, Im sure you could find a lemon pastry filling.
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