Made these last night. Filled them with raspberry filling today. Finished them with a ring of whipped creme from a can and topped with additional raspberry filling. They are very lemony and delicious!!! Next time I am going to make this recipe in 8 inch round pans and torte. Thank you!
Will this be heavy enough to hold up fondant for a tiered cake?
I'm sorry I did not see the question sooner... I have not used this recipe with fondant so I'm not sure if it is firm enough to hold up the weight. If any other cakers out there have tried and can answer, it would be much appreciated. :)
have you thought about trying a pkg of kool-aid?? I know a lot of people use kool-aid for flavoring
Kool-Aid huh???? never heard of that..Do you just add it to the dry ingrediants? Has anyone tried the kool-aid method??