Mr CF had his ACL repaired/replaced and to soothe the savage beast, I made his favorite cake, a white cake with lemon curd.
The cake layers were cooled, the curd was lovely and lemony - all seemed well. I put the bottom layer of the cake on the stand with the flat side up - usually makes a nice flat base for the frosting or curd - slathered on the lemon curd, so that it was about a quarter of an inch from the edge and put the top layer on, flat side down. I started frosting the sides, when things started to go, well, sideways. The top layer started sliding, and the curd started oozing out. 90% of the curd ended up mixed into the frosting (which wasn't a bad thing necessarily, just not what I had intended) and there was almost none in between the layers.
Should I have made the curd thicker?
I was wondering if when the cake came out of the oven, could I have put a plate on the bottom of one layer to make a slight 'dip' for the curd to sit in.
Or should I have cut a little thin rimmed area out of a layer? But I wouldn't want the curd to soak completely into the cake...
I dunno... but I felt kinda bad. Mr CF was a bit disappointed in the cake - tasted great but the lemon curd was missing.