Asked on 5 Mar 2020 by Rob C
ICED LEMON CURD LAYER CAKE
Hi Lindsey
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?
Kind regards
Rob (still waiting for Spring).
Hello Rob,
For the sponge you will need 1 ½ times the recipe.
Yes, you can do the thin layer of butter cream covered in rolled fondant icing.
Once decorated the cake should be kept cool but not refrigerated.
Best wishes
Lindsey
Thanks Lindsey - much appreciated.
Just one more thought if you don’t mind - to secure the fondant to the cake, would buttercream be ok, or would a thin layer of lemon curd be just as good? Or failing that, can I make a lemon flavoured buttercream?
Hi Rob,
I’d go with the buttercream or lemon flavoured butter cream. Just because it’s less slippery than the curd.
Best wishes
Lindsey
Thank you
I’ll drop you a line and let you know how it goes - your advice is, as ever, appreciated :)