this was awesome PJ--i was very clearly overcooking my stovetop attempts previously as the texture is completely different. so much easier, no extra whites to have to purpose! thanks so much for coming up w this! i was wondering how mixing some curd in would impact how long the italian buttercream(made w meringue powder) would remain stable, especially at room temperature. i knew i could use it but wasn't sure if that would affect the shelf-life of an iced cake, whether it would be more likely to weep (which is what happened to my lemon curd whipped cream in the fridge after 1-2 days) and whether the cake would then require refrigeration. i was hoping to do the cake the day before but can probably manage it the day of if it's a concern since a butter cake doesn't fare as well in the fridge. plus, it's a two tiered cake and i doubt it would fit in my fridge. do you have any thoughts on that?\ Hi. Lemon Curd will weaken the stability of the buttercream. It will make it softer and "airier". And, it will soften quicker if the room is warm. I recommend chilling the cake after completion. The icing and the cake will "slump" if you leave it out of the fridge for 24 hours. Especially if the weight of 2 or more tiers is involved. As for construction, with this style of cake, the tiers should be fully chilled, individually, on card board bases before attempting to stack them, AND dowels must be used to structurally support of any upper layers. I suggest you make this a 2 stage project and apply the final decoration after the tiers are assembled on the day of the event. Good luck with your project. Frank @ KAF.

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