KBtotheBB

I am making a cake for our weekly Sunday night dinner, and I need some help. I am baking a plain layer cake. I plan to use lemon pudding as a filling between layers and then buttercream icing with just a HINT of lemon flavoring as the frosting.

Do you think the lemon pudding filling AND lemon flavored icing will be too much lemon? I could leave the buttercream icing alone, leaving the pudding as the only lemon flavoring. I plan to top the finished cake with sliced fresh strawberries.

I was thinking about adding coconut to the filling. Should I skip that? Should I add it to both the filling AND icing, or should I sprinkle it on the icing only?

When should I assemble the cake? I've never used pudding as a filling before, so I don't know how watery it will get. Could that be a problem? The dinner begins at 5:30pm (on Sunday), so should I wait to assemble and ice the cake until almost to go? I am baking the cake tonight and would make the pudding and assemble either tomorrow morning or night. Maybe I should make the pudding tonight so it has all night to set?

Lastly, who wants a piece??

8marie

I have no idea. I have never attempted a layer cake but I will certainly taste test it for you

Carol in Maryland

Not too much lemon at all (but then I love lemon) I've never had much luck using pudding as a cake filling. It doesn't hold it's shape well enough. What I have used is either lemon curd or lemon pie filling (from a mix). I'd like the coconut in just the icing. What time shall I be there?

bugginsmom

I tried a pudding fililng once. While it was yummy, it was also a mushy mess. Not a fan of lemon so I would go with what Carol said. However, if you change your mind and make a coconut cake let me know. I *love* coconut cake.

Sparqi

Oooh, not too much lemon at all? Do you have access to Meyer lemons? They make the best curd (I 2nd Carol's suggestion to use lemon curd... it is so easy to make and DELICIOUS!). I would assemble right before you leave, if you can. And, as I love coconut, I would add it to the filling (sprinkle it on the curd).

Another idea is to just use whip cream as the filling/frosting. Cake, plus whip, plus curd, plus cake, whip and curd. Then frost the whole thing.

I would love a piece!

KBtotheBB

How did the lemon pie filling hold up?

Um, dinner is at 5:30pm, desserts at 7ish.

This sounds delicious! Should I use frozen whipped cream? I guess ... should I use whip cream in a container, whip cream in a can, or make my own whip cream?

Then frost the whole thing with icing?

Keep the strawberries on top?

Carol in Maryland

The lemon pie filling does really well. It is firmer than pudding, and sort of sticky instead of slimy (?) so the top layer doesn't slide off. Keep the strawberries

BigNutbrownHare

EWWWWWW to the coconut, but OMG DELISH to everything else.

Sparqi

Well, sans coconut, you are making my wedding cake!

The baker used....wait for it....

Cool Whip! It doesn't melt in the heat and frosts very smoothly (the look I wanted).

I had white cake with cool whip, lemon curd and fresh strawberry filling. Then the top was frosted in the Cool Whip and decorated with fresh flowers and pearls. It was beautiful!

Yep, that's Cool Whip as frosting! I never would have believed it could look so good!

KBtotheBB

Wow ... that's a beautiful cake, Kim!! I am in shock that it is frosted with cool whip! She got it so smooth! I like the frosting with cool whip idea ... keeps it light and fresh.

I think I am going to forgo the coconut this time. (AKA, DH said he didn't want coconut on it. I am such a sucker. )