Lemon filling for cake to be mailed
Posted: 02 February 2010 05:19 PM   [ Ignore ]
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I’m making a birthday cake that needs to be mailed from California to Texas.  I’m concerned about using dairy or eggs.  Any ideas or suggestions?  She wants lemon filling.

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Posted: 02 February 2010 06:57 PM   [ Ignore ]   [ # 1 ]
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crzy4cake - 02 February 2010 09:19 PM

I’m making a birthday cake that needs to be mailed from California to Texas.  I’m concerned about using dairy or eggs.  Any ideas or suggestions?  She wants lemon filling.

I take it you are overnighting the cake. There are dry ice packs that you can pack around the cake box set inside the the mailing box. When I order perishables (frozen goods) on line they always come with 2 boxes. An inner box surrounded by the dry ice packs. And if you overnight, your friend will get it the next day and it will be as if the cake were in the fridge all night.

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Posted: 02 February 2010 08:19 PM   [ Ignore ]   [ # 2 ]
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If the individual would be just as happy with orange as lemon flavour, adding chocolate and almond into the mix, check out the Golden Grand Marnier Cake in The Cake Bible where it’s baked in a 9-cup tube pan. Rose used to ship that cake to the University of Michigan for her daughter’s birthday. She added more Grand Marnier and airmailed it to France one time! That same cake, modified for round 6, 9 and 12” is also featured in RHC. I just made it for my own birthday, and it’s out of this world.

p.s. added by edit. Sorry, I know you were looking for a filling, but I couldn’t help raving about the GM cake. Thought it might be nice to know, if only for the future, that the GM is one cake that mails particularly well.

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Posted: 02 February 2010 09:55 PM   [ Ignore ]   [ # 3 ]
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Lemon curd keeps well, though I’m not sure about freezing it- does anyone know if the texture changes with freezing?

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Posted: 02 February 2010 10:45 PM   [ Ignore ]   [ # 4 ]
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I’ve frozen lemon curd without any noticeable change in texture. A slight thickening perhaps, but very minor. Also no dulling of the citrus flavour, which Rose points out can happen if it’s refrigerated beyond 3 weeks.

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Posted: 03 February 2010 12:30 PM   [ Ignore ]   [ # 5 ]
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I was thinking the same idea as Carolita, except for the lemon version of this cake in the new book—the golden lemon almond cake.

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Posted: 03 February 2010 12:50 PM   [ Ignore ]   [ # 6 ]
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I wondered about that too, Matthew, except the lemon version is non-alcoholic. And Rose theorized it was the Grand Marnier that acted as the preservative.

I wonder if a person could create a lemon version WITH alcohol. Rose could, I’m sure!!! smile

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Posted: 03 February 2010 01:01 PM   [ Ignore ]   [ # 7 ]
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Yes, but she does say it is also good for gift-giving, which I took to mean it has the same kind of keeping qualities. I’m sure a limoncello syrup would be nice though.

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Posted: 03 February 2010 01:23 PM   [ Ignore ]   [ # 8 ]
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glad to know that you can freeze lemon curd.  I have never made it yet,  but I have thought about making it and freezing it for future use.  Always nice to have ingredients in the freezer that you can just pull out and use.  I do that with my buttercream.

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Posted: 03 February 2010 03:54 PM   [ Ignore ]   [ # 9 ]
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Are you planning on decorating this cake?

Can I suggest you do not waste your efforts!!!

My best friends made me cup cakes for my birthday and mailed them…they froze them before mailing and shipped them with FRAGILE, PERISHABLE and THIS SIDE UP all over the box!!  They live 1.5 to 2 hours away driving distance.

This is what happened:

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Posted: 03 February 2010 08:33 PM   [ Ignore ]   [ # 10 ]
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Oh my, what a picture!  Thanks for posting, there’s nothing like a picture to make me think twice about mailing a frosted cake.

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