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I'm baking a wedding cake this summer (4 tiers, IMBC frosting), and will be using lemon curd as a filling. My question is what type of recipe should I use for the curd: whole egg-based ones or ones that just use the yolk?
I'm sure taste-wise, either will be fine, but I'm concerned about the "strength" of the filling being able to support the cake above it (each tier will have four layers, alternating lemon curd with the IMBC). I'll be supporting each tier with dowels, but will one lemon curd recipe be more stable than another?