Vanilla Cake with Lemon Curd Filling

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Every time I bake a cake I learn something new. Baking – good baking – isn’t necessarily a complex thing, but it does take a good amount of energy and concentration. White cakes in particular have been fairly intimidating to me. I think they are easier to screw up and turn into a dry mess when compared to a nice Devil’s Food cake that’s loaded with a lot of moisture through milk, coffee and oil.

This time around, I learned:

Now let’s look at some pretty cake pictures!

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I used this cake recipe from Sweetapolita. I filled it with (amazing) lemon curd made using this recipe from the Food Charlatan.

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This was a pretty challenging cake for me. I’ve never done a filled cake before, and I also had some issues trimming the “domes” from the cakes. And I was very silly and didn’t wait for my buttercream frosting to come back to a good temperature for piping. in order to make the frosting dam to keep the lemon curd from leaking.

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I should’ve made WAY more frosting! You can see above that there’s a pretty big space still between the edge of the dam and the outside edge of the layers. I used up way too much frosting trying to fill that space, and ended up with only just barely enough to cover the cake. I also could have just made the dam closer to the edge of the cake – I had more than enough lemon curd to fill it, and that probably would’ve helped fill that gap.

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With all that said, it was very tasty! The frosting was very sweet so I didn’t mind only having a thin layer on top of the cake, which by itself was also quite sweet. The lemon curd provided welcome tang to the taste.

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One thought on “Vanilla Cake with Lemon Curd Filling

  1. Pingback: DIY Cake Stand | 2 Cats & A Coffee

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