Hi everyone,
I'm making a bridal shower cake for a friend, she wants white cake, lemon curd and raspberry filling, I was thinking on making the WASC lemon variation to match the lemon curd without changing the cake color to much but I have a question, should I make one tier just lemon and the other tier just raspberry (it's going to be a 2 tier cake) or can I mix it like : cake, lemon curd, cake, raspberry filling, cake. I'm not really sure what the flavor combo taste like because it'll be my first time using the lemon curd. So what do you think? Which route should I take? I really want to impress my friend. TIA for your comments and help.
I do that all the time with vanilla smbc and the white wasc.
since my 4" tiers are always torted so I get 4 layers of cake and 3 of filling...
my would be
cake
lemon curd
cake
raspberry
cake
lemon curd
cake
(or I might flip the lemon and raspberry - 2 raspberry & 1 lemon)
My favorite 2 filling flavors...both in the same cake...Yummm! I don't think you can go wrong with this flavor combination.
I like to do a whipped cream and fresh strawberry one in the middle then a berry filling and a lemon on either side.
I am looking for a good lemon curd filling, Anyone??? How long can lemon curd set out and be safe????
I use Dickinson's brand. You can buy it in the jam/jelly or baking aisle of the grocery store. It's delicious! Since it's shelf stable it does not need to be refrigerated. Making it from scratch though would be another story. Maybe someone who makes lemon curd from scratch can help you out with how long it can sit out.
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