I was wondering Just HOW MUCH filling to put between cake layers? I like thick "goodies" in the middle, so how do i make it so my filling doesnt bulge under my fondant or Buttercream? my cakes look great until they have settled a bit, then they start to slide a bit. what am i doing wrong? Do i need to limit my inside filling? Just how much can you put in or is there something to add to make it FIRM, so it will not just bulge out while decorating? I need something to stand up to the weight & pressure of custom cakes....help please..
Pipe a dam of very stiff buttercream around the inside edge of your layers, Add your filling to the top of the dam and it won't bulge. This will help prevent seepage and anything oozing out when you place your next later on top.
Just make sure your dam is a pretty thick consistency, the buttercream for this should be thick enough to almost hand-roll a rope. Pipe it on using just your coupler.
I agree with chilz822. Make stiff buttercream you can even add some cake crumbs to it, that helps. I have also learned to give your cake plenty of time to settle. I try to fill the cake and crumb coat the day before. This gives the cake time to settle.
What I do is put a stiff dam then fill, after I stack my cake then I put them in a xlarge zip lock bag to settle usually the night before or early in the morning when I plan to decorate.