what do you think is the best filling for a lemon cake? i'm making a cake for tuesday and decided to experiment, since there were no ideas given. thanks!
raspberry maybe? lemond curd sounds good too....mmmmmmmm
I love Raspberry with lemon!
I would torte it in 3 and have a lemon curd mixed with buttercream or Pastry pride for the #1 and #3 and rasberrry for the #2 middle layer...
I often use seedless raspberry jam then spread lemon curd right over that. Remember to put a dam close to the edge so none of that yummy filling seeps out.
ooh they all sound good. what is Pastry Pride?
get the handi snack pudding packs in vanilla and lemon. mix them together and fill your cake w/ it. YUMMMMMM
ok, this may sound stupid, but what is lemon curd and how do you make it
i always use lemon pudding. it is very yummy : )
Babygreen, could you share the recipe? I'm looking for a lemon poppyseed cake but could go with a lemon cake.
Nothing goes with lemon better in my opinion than blueberry filling. Think blueberry tart, YUM! I have a recipe for the filling if you would like to have it. You can PM me or I could do it in this thread. Let me know - it taste really yummy with the White Almond Sour Cream cake that floats around CC, also.
The only wedding cake I've done was with lemon pie filling. Practice cake was with lemon curd but it wasn't any better than pie filling and it was more expensive. And if you want it more lemony then you can mix in some Crystal light lemon drink mix or SF lemonade Koolaid. This keeps it from getting too runny like when you add lemon juice. Just don't use too much!
I have used cream cheese frosting and also seedless boysenberry mixed with bcf as fillings. Both have gotten raves.
If you are looking for something really easy and inexpensive...try mixing some lemon extract with some Duncan Hines lemon frosting. I did this for a wedding cake and everyone loved it.
I made a lemon cake torted with lemon curd and swiss meringue buttercream...and I tell ya, I made it just because my family had a craving for lemon and It's all gone! It was so yummy It was like heaven, and I said to my husband, I can sell this! Maybe wedding cake layers and baby shower cakes.
Blackberry curd goes wonderfully with lemon cake.
I've also just used lemon curd, but I like the contrasting flavor of blackberry.
The blueberry sounds yummy too; I'll have to try that!
curd, what is curd
My neighbor that bakes cakes told me that she uses lemon curd and has always liked it. I tried to find it at Walmart and could not find it.
Does anyone know what section of the store it is in????
I'm pretty sure the recipe for Lemon Curd is in the recipe section here on CC. It should be under the "Fillings" catergory. HTH! Happy baking!
Does anyone know if it can be purchased ready-made??? My friend said she got it at Kroger...but I was unable to find it there too. I must be looking in the wrong area!
Oooh, that sounds yummy. I love just about anything lemon!
4 cups fresh blueberries
2 TBS. butter
2 TBS. Lemon juice
2 TBS. Creme de Cassis (optional)
1 cup sugar whisked with 4 TBS. cornstarch
Combine butter, juice and sugar/cornstarch in saucepan, cook over med. heat until butter is melted. Add blueberries and bring to a boil just until the berries start to burst and filling thickens. Stir in the berry liquor. Chill before using.
I had a recipe for a lemon cake that was garnished with Raspberries (not a decorated cake mind you) but the flavors went well together.
You can look for premade lemon curd near the jellies and jams in the grocery store. If you don't find it there look at some specialty stores like Whole Foods Market, Cost Plus World Market, etc.
I always find ready-made lemon curd at my local supermarket in the jam & jelly section.
Lemon curd recipe from Alton Brown:
5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
I'm making a cake for my son (he wants lemon), so I'm going to try this for the filling. Will let you guys know.
I usually do Pastry Pride and then fold in either lemon curd, or fresh lemon juice and a bit of lemon zest! YUM-O
Rasperry, Strawberry, Key Lime, Coconut, Rum, Hmm, better yet, Coconut Rum filling. Yum.