I'm doing my first filled cake tonight and I did a thin layer of BC on the bottom, made the 'dam' of BC and then filled with strawberry fillng and set the top layer on, finished frosting BC and now I'm springing leaks everywhere!!! 
How can I fix it?!
Ummm...I think at this point, the best thing would be to try to press down lightly with a cookie sheet and waxed paper, or something flat, on the cake. This will squish out the extra filling. Then re-ice.
BTW, I've read that filling should only be about 1/8 inch thick in between the layers. And not too runny. (Just trying to help, not meaning to judge or anything) How thick was the filling?
HTH
What is the texture of the filling? Maybe it is too thin and won't be contained in the dam? When you made your dam, did you use a bag with a coupler, only, and make a thick ring of BC around the cake?
I don't normally use a layer of BC on the bottom, but you can do that if it is a particularly thin or wet filling.
I'm just trying to help you pinpoint why this might have happened.
I think if I were you, I would scrape off everything, refrigerate the cakes for at least 20 minutes so whatever is still on there can firm up, then re-do the filling (maybe use less this time and try the above tricks). Do a thicker than average crumb coat, and let the crumb coat sit in the fridge for at least a half hour, then do your final frost.
Good luck!!
I took the cake apart, scraped the filling out, it was fresh sliced starwberries I cooked in 1/2 c of sugar so it had a thick syrup. I used a coupler to make a thick rig\g around the outside and let it set up. But anyways, I scraped it all out, mixed it with some BC, am going to make another ring and start over again. Yikes! Not a first good experience. Thanks for the quick replies! You guys are the best!!
I took the cake apart, scraped the filling out, it was fresh sliced starwberries I cooked in 1/2 c of sugar so it had a thick syrup. I used a coupler to make a thick rig\g around the outside and let it set up. But anyways, I scraped it all out, mixed it with some BC, am going to make another ring and start over again. Yikes! Not a first good experience. Thanks for the quick replies! You guys are the best!!
Did you use any cornstarch, or gelatin as a thickener, or did you just reduce? I prefer cornstarch for a thickener. If you just reduced that's why it leaked. If your making a berry syrup. I like to take fresh berries, and freeze them. The freezing breaks down the cell structure of the the berry. It will give you a lot of juice when they thaw. Then I cook with the CS
Mike
I used a recipe listed in the Recipe section from here at CC:
http://www.cakecentral.com/cake_recipe-2206-1-Fresh-Strawberry-Filling.html
It's fabulous!!!! But I think that I must have messed it up somehow. It was still too runny. Live and learn...now I know for next time. The filling I scraped off and mixed with BC worked great. It stayed in place! 
I have used this fresh strawberry filling several times and it has done the same thing to me every time. The last time I scraped it off and mixed the BC and filling together (It still is still very good) The BC seems to bind it and it doesnt' run. I have added extra cornstarch and it still does the same thing. Hopefully this will help you. after I mixed the 2 together I had no more runny filling.
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