Lemon Wedding cake
Posted: 30 June 2013 06:04 PM   [ Ignore ]
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Hello!
I was wondering if anyone on the forum could help me. I’m planning to make a lemon wedding cake for my friends. I absolutely love the lemon poppyseed -sour cream cake in Rose’s heavenly cakes, so I was wondering if it would be possible to use the recipe (minus the poppyseeds) for the cake base. I know the texture is super light, melt-in-your-mouth and fluffy and I worry that it’s not dense enough to support the weight of the layers (as it would be a layered cake). I thought that maybe the reason it is in a bundt form in the book is because it is too fragile to handle as a layered cake.
Has anyone tried it for a similar project? If you could share your experience, it would be most welcome!

Thanks!! smile

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Posted: 01 July 2013 11:21 AM   [ Ignore ]   [ # 1 ]
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I haven’t made the lemon poppyseed cake as a wedding cake, but I can vouch for the deliciousness of the Golden Lemon Almond wedding cake in RHC, it is one of my all-time favorite cakes smile

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Posted: 01 July 2013 09:34 PM   [ Ignore ]   [ # 2 ]
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I love….I just love the golden almond lemon cake.  Did I say I just love it?  I bet if you search lemon cake on this forum you will find lots of discussion re: lemon cake.  And, you will probably find my statement where I say “I love….I just love the Golden Almond Lemon Cake”.

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So many recipes - so little time.

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Posted: 03 July 2013 01:51 PM   [ Ignore ]   [ # 3 ]
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Oh my… I should definitely try it then… (I know, it’s such a shame I haven’t tried it yet -Now I really feel I’m missing out on something! lol) I just thought the lemon sour cream cake would be best if people have nut allergies.

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