I decided to get fancy and fill my cake for my wilton course tonight with a raspberry mousse filling. I made a dam of stiff buttercream and filled it, but after I put the top layer on it still squished out... Any suggestions? Luckily I have a ton of leftover mousse, so I can start again. I'm thinking maybe I need to a) use a bigger tip to make a thicker dam, b) not put the dam quite to the edge of the cake so the icing squishes out not the filling, and c) not fill with the mousse all the way to the top of the dam. Am I right? I really wanna use it, it's very tasty!

TIA!!!

everything you said is right. Use the largest round tip that you have. Follow everything else you said. Good luck

I don't use a tip when I make my dam, I just use the coupler and go around mine 2 times so the filling would have to squeeze through 2 rings of icing to escape. woo oo oo oo oo ah ah ah ah ah ah....(evil laugh)

I use a tip 12. You want to do the damn about a 1/4th of an inch in from the edge, and don't fill over the top of the damn. I usually only fill it about 3/4ths the way up the damn.

Sounds like you will succeed the next time you fill your cake...Everything you are planning to do sounds right...

yay! I have good cake instincts Gonna go try again... Keep your fingers crossed for me!

Second time is a charm! Thanks for the help, ladies!