Lemon Or Lemoncurd Buttercream For Carrot Cake?
Decorating By lthiele Updated 12 Jan 2010 , 12:13pm by lthiele
Hi all - am doing a carrot cake for a birthday tomorrow and dont want to use cream cheese icing as the aussie weather is all over the place at the moment. Has anyone used a lemon flavoured buttercream with carrot cake before? I just saw a recipe that uses lemon curd. Still want it to be a bit tangy, but stable in the heat is most important! Any help or suggestions would be great.
Thanks
Well just heard back from my friend and she said there were lots of comments about how good the cake was. I used a little fresh lemon juice, zest and a tiny bit of lemon essence to get the flavour right. My goodness did I have problems with the fondant though! It just sweated and sweated ALL night. I ended up brushing it with corn flour to soak some of it up, which then changed the surface of the fondant and messed it up a bit. Here's a pic, definitely not my best work. Air conditioner on the list of things to save up for. 
for future note, orange is a good flavour too!
xx
for future note, orange is a good flavour too!
xx
Agree, a MUCH better and complimentary pairing with carrot cake 
!
. My goodness did I have problems with the fondant though! It just sweated and sweated ALL night.
The humidty is shocking at the moment - (last 2 weeks or so)
Not sure where you are in Oz but over here on the West Coast - you could cut the huidty with a knife.
I totally gave up the other day trying to do anything regarding covering a cake - waited until about half after midnight until the cool change came in - the did it through tierd blurry eyes -
I ended up brushing it with corn flour to soak some of it up, which then changed the surface of the fondant and messed it up a bit. Here's a pic, definitely not my best work.
Good design and colour combo... design - it looks a great success.
Air conditioner on the list of things to save up for. :
We have ducted air throughout - but absolutely pointless with the humidy -
I am thinking that a A/C needs to be fitted........... right above my work bench W went out and bought 2 huge pedistal fans - which has made a lot of difference ...
Bluehue. (
Oh its adorable!!!!
Have you ever tried to stabilize cream cheese icing by adding extra powdered sugar and maybe a bit of meringue powder? Seems like it would help out in your weather...maybe not quite as "cream cheesy" but still the flavor would be there and it would be more stable...?
Thanks for the tips and comments. Now where were you "orange" ladies when I needed you the other day? I just wasn't even going to attempt any sort of cream cheesiness after so many bad stories on cc. I really should have taken a pic of how WET my cakes were before I attempted to 'fix'! They looked like swimming pools on top! Am on the east coast Blue just a bit north of Newcastle, right on the coast. Didn't see the temp on Sat, but it must have been pushing 40!
Yeh it's gonna be 43C today 
lol
Glad to hear the lemon worked. I might still try it in future along with the orange suggested cose i do like lemon icings
Going by the pic i think it looks great! and the fondant doesn't look like it had anything wrong with it at all 
Love the elephant too 
I love lemon icing on carrot cake. It's how my grandma always made it.
Yeah I found a few threads about the pineapple filling with carrot cake, but I think I will have to try that at home first before I made it for someone else. Icer101 is there be any chance you would share that recipe for the filling with me? My eyes were really opened to fillings once I got on cc. I haven't experienced much variety in cakes in oz. Another thing I love that we are from different countries! 
well done with the cake, it looks great, youd never know youd had a nightmare with it! Jealous of your hot weather, Its FREEZING here in the uk at the moment!
Thanks jojo - I did stand back a bit when I took the pics though! I've been seeing pics from friends on FB with all the snow in the UK! Not to rub it in, but yesterday was THE most glorious day at the beach over here!
Funny you mentioned the cornstarch made your fondant weird. I've never used corn starch on fondant but I just saw very recently a link to some videos by Norm Davis and he says never to use cornstarch because it causes a chemical reaction with any fondant - good to know. I've seen other posts that swear by cornstarch so I was almost about to try it myself
Funny you mentioned the cornstarch made your fondant weird. I've never used corn starch on fondant but I just saw very recently a link to some videos by Norm Davis and he says never to use cornstarch because it causes a chemical reaction with any fondant - good to know. I've seen other posts that swear by cornstarch so I was almost about to try it myself
I normally do use corn starch to roll my fondant and have never had any probs (other than sometimes, I guess it adds to drying out quicker), but this time I was using it too literally soak up all the excess moisture! I had a big bowl of it and a blush brush (which I only use for cakes) I ended up with dull, patchy, splotchy fondant. I think that was a one of though. I cant imagine rolling out fondant to lay on a cake without corn flour underneath! But then I am nowhere near pro status!
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