and now I can't remember what everyone said. I am making a white cake with raspberry filling again and last time I did this I put a thin layer of buttercream icing on the bottom and the top of the cake. But my raspberry filling still 'seeped' or 'bled' through to the cake. Turning the cake next to the filling a red/purple color. So did I do something wrong? Maybe I should let the bc stiffen first? What do you do to prevent this?
Put a ring of buttercream around the edge of your cake layers about a 1/4 way in and let te cake sit and settle before icing.
thanks, I do use a dam. I should have made myself more clear. The filling went into the cake above and below... causing the discolorment. Any suggestions about that?