I have some upcoming cakes to do for a wedding and they are going to be lemon filled. Around here the lemon curd comes in this little jar so I would need many of those. So I was just planning on buying some lemon pie filling, does anyone else use pie filling in cakes/cupcakes?? (I am new to all this)
thanks!
It's not my recipe but I have made it and it is very good: http://www.cakecentral.com/cake_recipe-721-0-Lemon-Filling.html
The home made lemon curd is about a trillion times better than the shop bought, and much cheaper if you need a lot of it. I would give it a go if I were you, it would just make the cake!
I really love this filling.
http://www.cakecentral.com/cake_recipe-722-Lemon-Jelly-Filling.html
It is just like the top of a lemon bar. It is really cheap to make (around $6) and makes a large amount....
I tried using lemon pie filling once and my cake layers ended up sliding apart. the lemon pie filling isn't "sticky" (for lack of a better word) enough and it just didn't grab on to the cake layers. The previous posted recipe link sounds easy enough. I think I will try this one too, thanks nmartin7!
I make the filling from the wilton site and it is delicious and very easy! I refrigerate leftovers, but fine on a cake for a couple of days.
Oh I'm glad I asked this question cuz I would not have thought about the pie filling being to 'slippery' and I would have had a disaster! I think I am going to try the whipped lemon filling from the first recipe I was given, I am sorry I do not keep track of the names. This one has whipped cream added. I am wondering if this filling would be ok with a french vanilla cake? And do I have to keep the cake refrigerated until wedding day once its filled?
You guys are so great, thank you so much.
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