Has anyone tried the apricot filling on page 335 of the Cake Bible?
Rose also refers to something called “apricot Lekvar” on page 429. Lekvar, she states is to be purchased. Has anyone tried using this?
I am making a wedding cake and the client requests apricot filling. I will be making the downy yellow butter cake, 4 ” tiers. Each tier will have 4 layers. In between the layers will be apricot. I am guessing it will need a firmish filling as not to ooze out from the layers. That is as far as I have gotten with the ideas. I have done one wedding cake before so my experience is limited to ... one.
My concern is that if I use an apricot filling that is not thick enough it may just sink into the cake [=one big soggy mess]. On the other hand, if it is too stiff, it may tear the top of the layers and be a pain to spread. I can’t combine BC and apricot as the client specifically wants the ribbon of apricot and a “hit” of apricot flavour. I think I am looking for something that would, for instance, be rolled into a jelly roll or swiss rolls as we call them in Canada [yes, we call them “SWISS” rolls in Canada, go figure]
Any ideas would be appreciated. I was thinking of making Rose’s apricot filling and trying to thicken it [gelatin, pection, conrstarch??]. I am wanting to stay away from purchased “jam” because, I want cake and FILLING, not cake and JAM. Unless, there is a really good “jam” out there. Please help, I’m in a bit of a ....