I’m making my wedding cake, well 4 of them!
I’ve made wedding cakes in the past, and I do feel confident enough to do this,
And .. I know better than to fill a layer with lemon curd and freeze it, but can you actually do this?
I’m sure a better solution would be to perhaps make a lemon bc and fill it, or freeze the layers, then make the curd then fill…
But, if I dam it, put the curd in, freeze the layers and crumb coat, what would happen when it defrosts? Any possible way to make this work?! Thank you!