Emergency cake question. I'm making the gingerbread roll with lemon cream filling from

Cake's a disaster. Lemon curd set too much (DH walked in and asked why I was

filling the roll with yellow cottage cheese) Now I need something to doctor it up so it doesn't look so bad.

This is why "they" tell you not to use a new recipe when it's for guests. Test it out first.

 
Thanks and to you, also. I just candied some lemon peel and coated it with Meryl's vanilla

sugar to decorate it a bit.
I could eat the lemon peel alone, it's sooo good!

 
I just got backfrom Egypt so too late for this advice but I did the same thing one year. I gently

warmed the lemon curd in microwave, let it cool & then folded in the whipped cream.

 
You must log in or register to reply here.
Back
Top