Filling A Bit Soft- Should I...

Decorating By harrisonsmama Updated 12 Jul 2007 , 6:52pm by KoryAK

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harrisonsmama Posted 12 Jul 2007 , 4:13pm
post #1 of 7

I made orange curd but was not happy with the flavor (was not strong enough) so I added orange marmalade and it is not as think as I woudl like. should I damn my cake with buttercream and then add the filling, or should I tak another egg yolk, cornstrach and orange liquor, cook it and add this to my curd?

6 replies
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zenu Posted 12 Jul 2007 , 4:22pm
post #2 of 7

I'm not sure about adjusting the recipe...but I can tell you I will always dam my cake layer- I've used chocolate BC filling and iced with white BC and found the chocolate coming through and mixing with the white BC- it happened twice! I won't be making that mistake again!

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JulieBee Posted 12 Jul 2007 , 4:26pm
post #3 of 7

Definitely make a BC dam.

Julie

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gidgetsmom Posted 12 Jul 2007 , 4:29pm
post #4 of 7

Definately dam and f it's really soft you might want to put a very thin layer of bc on your cake layers touching the curd too - so the moisture doesn't wik away into the cake. I had that happen once and the curd turned into a gummy mess.

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zenu Posted 12 Jul 2007 , 4:30pm
post #5 of 7

Great idea- I never thought of that!

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harrisonsmama Posted 12 Jul 2007 , 4:38pm
post #6 of 7

thanks so much!

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KoryAK Posted 12 Jul 2007 , 6:52pm
post #7 of 7

You can just cook a little more cornstarch into it, or gelatin.

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