ICED LEMON CURD LAYER CAKE
I am planning to make the iced lemon curd layer cake as a birthday cake but want to use 20cm tins rather than the 18cm used in the recipe. Can you advise on the scaling up of the cake ingredients please, and the lemon curd?
Also, if you dont mind making some suggestions - as I am having to transport the cake (it wont be eaten immediately), I cant use the whipped cream to decorate. I'm planning to use a thin layer of buttercream and then a layer of fondant icing to cover the cake. Any thoughts on that, or any advice at all?
Rob (still waiting for Spring).