Hi y'all,
I recently made a cake that was filled with Lemon Curd. It had 4 layers with the lemon curd in between. I called the customer to see how she liked it since it was a new recipe for me and she said they liked it but that it was difficult to serve because the slices would slide apart. What was my problem with this cake? Should I make the lemon curd thicker with corn starch perhaps? Or maybe I put too much lemon curd filling on the cake? What do you think? I don't want this to happen again. The cake is the Baby's First Birthday cake in my photos. Any and all help will be grately appreciated!
Thanks
Lazy_Susan
I also just made a layered cake filled with lemon curd, my first. I kept it in the refrigerator and it was fine. Sliced well and didn't fall apart. However, the last piece got left on the counter and the lemon curd started getting runny and seeping out of the layers. I was surprised by this. I also used quite a bit of lemon curd. Basically the whole little jar.
Jennifer
It sounds to me like too much filling. Try using only enough to cover the cake. That's all you need, especially when you have 3 layers of filling. Here is my tutorial on bulging/filling cakes that may help you. Putting a ring of buttercream around the outside of the filling also helps to stop it from sliding around.
www.cakeboss.com/preventbulging.aspx
agree with Kelley .... I made one this past Sunday for a family gathering (surprise surprise, I brought the cake). 4 layers with red raspberry filling, then choc fudge, then red raspberry, covered in choc ganache. I put barely enough raspberry to cover the cake. If I had used an icing dam, the raspberry would have only come 1/4 way up the dam.
But with 3 layers of filling and 4 layers of cake, plus icing, it was perfect. To me, the filling shouldn't be the same thickness of the cake. I prefer my food "plain" meaning the sauces, gravies, fillings, icings, etc., should just enhance the flavor of the main food (i.e. the cake itself) and not overpower it, cover it up or compete with it.
Thanks y'all 
This really helps me tremendously. I definitely think I had too much filling because she also said that some of the older guests thought it was too tart/sweet. Lesson learned. I'm making another one for Saturday. Now I know to hold back on the filling.
Thanks again 
Lazy_Susan
that was a gerat tip to put a nother of icing around the out side after filling I only do the innner dam I know now thanks!
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