Melba's Jammin' wrote:
> There's a picture of one he http://gallery.me.com/barbschaller
>
> I'm thinking I'd like to make one for Thanksgiving. What are the
> pitfalls of such a thing? I'm thinking lemon curd for the filling. Is
> it likely to be slippy-slidey? I'm not concerned about splitting the
> cake layers; I can easily do that. It's the filling that's giving me
> pause.
>
> Comments? Opinions? Suggestions?

The texture of the curd can't be more slippery than the filling in
my mom's cake with orange filling and coconut frosting. I don't
recall any problems with that or mom taking any special measures,
but I am subscribe to the "better safe than sorry" school of
thought.

I love the idea of using a curd filling! If I were REALLY lazy, I
would buy some curd and pep it up with some zest or a tad of juice
or TrueLemon. (I would recommend TrueLemon, but I don't know how
obvious it might be in the finished product.)

--
Jean B.