Welcome to the Cake Decorators Q&A

0
asked November 4th 2015

Lemon curd filling

I have been asked to do a cake with just lemon curd filling and no buttercream. My previous experience of this alone is that it makes my cake layers slip. The cake is to be covered in sugarpaste. How can I advise this client who doesn’t like buttercream?

Thanks in advance

0

I have been asked to do a cake with just lemon curd filling and no buttercream. My previous experience of this alone is that it makes my cake layers slip. The cake is to be covered in sugarpaste. How can I advise this client who doesn’t like buttercream?

Thanks in advance

1

How about putting a few dowels in the Cake to hold it in position.You could brush with a very thin coat of lemon jam ( how about rindless lemon marmalade ) to make the outside of the Cake sticky and cover with a sugarpaste covering paste before applying your coat of sugarpaste.Lemon curd is so slippy isn’t it although some are firmer than others.Alternately I’ve heard of people covering Cakes when they are frozen which might help also. I’m sure MIWL will have some good advice for you

1

Or how about a white/ dark chocolate barrier around the lemon curd to stop it squeezing out the sides.Everybody likes chocolate and if they don’t they should 🙂

0

I like the sound of the dowels, but you’re right about the slipping and it also seeps out the sides. If I don’t put enough inside then the cake would be quite bland.

0

Hi gucci906

Great advice from Woodysmum, I would do the same too. Unfortunately when there isn’t a good volume of filling the cake doesn’t achieve much height. Making more layer would give height and filling lightly would avoid some of the squish and add more flavour. When filling with just jam or curd, the ingredient will squeeze out if there is too much. Use the excess to spread it over the sides and top of the cake to make the glue for the sugarpaste. Or use the chocolate barrier. Definitely dowel to stop the slip and chocolate barrier would give a measure of stability to the structure. Covering a frozen cake will make the sugarpaste wet as it comes to room temperature. The paste becomes loaded with the dew and can break and melt so best avoided. I know some people do do it but it can cause a lot of problems.

0

No they don’t like chocolate 🙁 they have agreed to buttercream so it seems ok. Thanks for advice

14 Day Free Trial