Hello Caris. I haven’t tried making the curd with a dairy-free alternative and won’t be able to tell you how it would turn out. I would suggest trying it before the wedding and seeing how it holds up. As for storage, I usually keep the curd in the fridge for up to a week. Good luck with the wedding cake and reach out if I can help!

Hi Amanda,

I’m looking into possibly changing the size of the tin I use also, and you’ve highlighted an important factor for me.

The surface area of a 6” tin is 28.27 sq inches vs 8” tin is 64 sq inches. 4 layers x 6” = 113.08 sq vs 3 layers x 8” = 192 sq inches. This shows why your layers were so thin. You’d be better off making 2x 8” layers with the current ingredient amounts to get a decent sized layer.

More detail is on this page (not affiliated) if you ever need guidance: https://www.cakesbylynz.co.uk/index.php/2021/04/how-to-convert-cake-recipes-for-any-size-tin-or-cake-pan/

I have a couple of questions about the passionfruit curd. Do you think it could be made with a dairy free alternative to butter, eg. margarine? Or would this impact its stability?

Also, how long can the curd be stored? Would it last in a jar in the fridge ok for a few weeks? Or could it be frozen? Making a friends wedding cake and the flavours of this are right up their alley, but trying to prepare as much in advance as possible. Thank you for sharing this recipe!

Hi Amanda, you could use 2 8-inch cake pans for bigger layers. This cake was made as pictured with four 6-inch cake pans. The suggestion for 8-inch cake pans is just that, a suggestion. Regarding baking, the bake times change with the size of the pan. You can choose to double the ingredients if you want thick cake layers. Here’s the link the recipe this was adapted from, as mentioned in the notes. You will see the ratio of the ingredients is appropriate. https://sweetapolita.com/blogs/recipes/how-to-make-a-perfectly-delightful-vanilla-birthday-cake

Hello Amanda, it says 1 6-inch layered cake. The recipe yields four 6-inch layers as pictured.