I've used lemon curd many times, and I've always put a layer of buttercream or white choc ganache, and spread a thin layer of the curd over that. Just my opinion, but curds can be quite tart, and the sweetness of the BC helps to tame that a little. Again, just my personal taste. Even though it's not a thick layer, the lemon curd really stands out. Love love love using lemon curd in my filling.
I've used lemon curd many times, and I've always put a layer of buttercream or white choc ganache, and spread a thin layer of the curd over that. Just my opinion, but curds can be quite tart, and the sweetness of the BC helps to tame that a little. Again, just my personal taste. Even though it's not a thick layer, the lemon curd really stands out. Love love love using lemon curd in my filling.
The tartness she wants. My worry is that it will seep into the cake too much. It's pretty thick but I'm going to fill then let them sit for 24 hrs to settle before covering with fondant.
Do I need the thin layer of BC to keep it from seeping into the WASC?
I never put a layer of buttrcream under curd. It does not seep into the cake.
Quote by @%username% on %date%
%body%