[Sca-cooks] Wedding Cake Advice (OOP)

[Laurie Hupman]

How do you mean the lemon curd will leak through to
the icing?  Through the cake, so it gets all soggy?
Or do you mean it will squish out the sides?  How does
the marzipan act as a barrier?  And what is fondant?

Rose

--- Gorgeous Muiredach <muiredach at bmee.net> wrote:
>  From Finnebhir who's at my place right now, reading
> "Saveur", listening to
> some Waltzes from Strauss:
>
> <<Off the top of her head (ohhh, but that could get
> messy [Muiredach's
> comments]) Well, several consideration, using heavy
> or light chocolate
> cake.  Semi sweet or bitter chocolate?  Curd is good
> but messy, it will
> likely leak through to the icing, unless you're
> using fondant over a layer
> of marzipan (Olwen, y'hear?  Yer services requested
> [Muiredach's
> comments]).  Personally she would go with marmalade,
> because the texture of
> the marmalade will keep the top layer of the cake
> from sliding off unless
> you are doing areally thin layer of curd.
>
> Make sure if your cake is fortified if you're going
> to make stacked tiers
> (means add an extra cup or two of flour to the
> batter).>>
>
> Gorgeous Muiredach
> Rokkehealden Shire
> Middle Kingdom
> aka
> Nicolas Steenhout
> "You must deal with me as I think of myself" J.
> Hockenberry
>
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