What Filling Goes With A Lemon Cake?
Decorating By babygreen Updated 10 Jun 2016 , 10:40pm by annie1992
get the handi snack pudding packs in vanilla and lemon. mix them together and fill your cake w/ it. YUMMMMMM
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!
pasty pride is a whip cream type frosting that can be out at room temperature for about 6 hours. They sell it at Smart & Final stores. There is a product that is similar made by Riches.
I'd love to see the blueberry filling recipe on this thread@@!!!!! yum.....
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!
Blueberry Filling:
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.
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.
Rasperry, Strawberry, Key Lime, Coconut, Rum, Hmm, better yet, Coconut Rum filling. Yum.
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