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?
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Apple pie posted 10-31-2010; http://web.me.com/barbschaller

On Thu, 11 Nov 2010 09:57:55 -0600, 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?

After you split the cake, using some cake frosting, pipe a narrow
border of frosting 1/4 inch in from the edge on the top of the bottom
layer.
Now you can put the lemon curd on top of the bottom layer, inside the
border you created. When the top layer is placed back on top of the
bottom layer, the frosting will be the glue that prevents any
shifting.
Hope I explained it right, it's probalby as clear as mud but I tried.

Hope that helps.

koko
--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 11/10/10
Watkins natural spices
www.apinchofspices.com

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?

Lemon curd is fine as filling as long as you don't try to make it too thick.
If you make the lemon curd yourself, it will be have enough presence with
even a thinnish layer. I'd be inclined to make a 4-layer cake out of it by
splitting 2 layers. The other thing is, what type of icing would you use on
the exterior?

On Nov 11, 10:57*am, Melba's Jammin' >
wrote:
> There's a picture of one hehttp://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?
> --
> Barb, Mother Superior, HOSSSPoJ
> Holy Order of the Sacred Sisters of St. Pectina of Jella
> "Always in a jam, never in a stew; sometimes in a pickle."
> Apple pie posted 10-31-2010;http://web.me.com/barbschaller

Looks luscious! At a restaurant I frequent the cook uses drinking
straws cut to length to keep multiple layers from sliding apart. Cut
just short of the height of the filled but un-iced top of layer of
cake they are not visible. They do a great job of keeping layers
together, ae large enough to be easily seen and are easily removed if
found in my serving of cake.

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?

Im not familiar with lemon curd but me mum used to make a lemon coconut
cake with a lemon custard filling, and iirc a lemon butter cream
frosting thoroughly coated with grated coconut
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

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.

On Thu, 11 Nov 2010 08:20:10 -0800, koko wrote:

> On Thu, 11 Nov 2010 09:57:55 -0600, 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?
>
> After you split the cake, using some cake frosting, pipe a narrow
> border of frosting 1/4 inch in from the edge on the top of the bottom
> layer.
> Now you can put the lemon curd on top of the bottom layer, inside the
> border you created. When the top layer is placed back on top of the
> bottom layer, the frosting will be the glue that prevents any
> shifting.
> Hope I explained it right, it's probalby as clear as mud but I tried.
>
> Hope that helps.
>
> koko

makes sense to me, and very clever to boot.

your pal,
blake

On Nov 11, 9:57*am, Melba's Jammin' >
wrote:
> There's a picture of one hehttp://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?
> --
> Barb, Mother Superior, HOSSSPoJ
> Holy Order of the Sacred Sisters of St. Pectina of Jella
> "Always in a jam, never in a stew; sometimes in a pickle."
> Apple pie posted 10-31-2010;http://web.me.com/barbschaller

I notice on some of the cake decorating programs - like Cake Boss -
they make a border around the layer to be filled, with stuff
buttercream, and then spread the filling (lemon curd in this case) on
the inside of the border. If the layers are light, that should work
nicely.

N.

On Thu, 11 Nov 2010 09:57:55 -0600, 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?

Joy of Baking has a recipe that I had downloaded earlier in the summer
but never tried.

Lemon curd to the edges is slippery, yes, at least it was on a almond
flavored thingee I made a couple of years ago.. You need to wedge some
frosting into the layer breaks..think of it as grout.

http://www.joyofbaking.com/CoconutCake.html

I do not buy the Baker's sweetned coconut for anything (cakes, pies or
or macaroons). I go to an East Indian grocery and get unsweetned. It
is half the price, too. It is easy to moisten it and put in a bit of
sugar (I like to do it with brown sugar for macaroons) if it has to
be sweetened, but I don't think you want any brown tint with this
cake.

Boron

Well i make a lemon layer cake with lemon filling / whipped frosting with toasted coconut . I have to take a piece and hide it in the refrigerator because my son and his friends will eat the whole thing in one day .