Anyone Use Lemon Pie Filling For Cake?
Decorating By Babygirlx Updated 17 Jun 2008 , 9:03pm by msulli10
Is the lemon filling too soupy for a cake pilling? I heard if you strain the strawberry or blueberry pie filling, it will work. Not too much straining nneeded for the lemon. I dont want to have it leak out before cutting. I will make a dam but I wonder if it will hold it.
I have used lemon meringue filling (my-t-fine brand) I refigerated it first and let it set in a pan with wax paper on the bottom - the same size as the cake. (you may want to go smaller so you can make a dam) When it set I flipped it over onto the cake and put the top cake on. It came great and held up. This was before I started cake decorating and it turned out just fine. It has to stay refigerated though. Regular canned lemon pie filling should be Ok. I would assume it would hold up like pudding would.
I have used lemon meringue filling (my-t-fine brand) I refigerated it first and let it set in a pan with wax paper on the bottom - the same size as the cake. (you may want to go smaller so you can make a dam) When it set I flipped it over onto the cake and put the top cake on. It came great and held up. This was before I started cake decorating and it turned out just fine. It has to stay refigerated though. Regular canned lemon pie filling should be Ok. I would assume it would hold up like pudding would.
That's a neat idea!
I buy canned lemon pie filling and mix it with a stablized whipped cream (whipped so dense its almost like a butter), chill it and them place it inside a thick icing dam on the cake. It works great!
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