When filling between layers, how thick do you go with filling. I will be putting a dam around the edge to keep it from seeping, but how thick or thin do you go with the filling?

Thanks

If your torting your cakes I've always done a quarter of an inch between each layer. If your doing just a single layer then I usually use about a 1/2" to 1" filling. Hope this helps.

ok thanks. I do have another question. I will be filling on Friday night for a saturday serving, will it hold up ok. I guess my question is, will it make the cake soggy near where the filling is?

What kind of filling are you using? Ive used all different types of fillings and never had a problem with sogginess. Just remember that some fillings need to be refrigerated.

I have found that using the sleeve fillings, they dont' soak into the cake. One time, in an emergency, I had to run to walmart and use strawberry jam or preserves and when I cut the cake at the wedding, it was AWFUL! THe filling changed color (it looked brown instead of red) and it had soaked into the cake (my sleeve fillings NEVER soak into the cake!) so it looked like there wasn't hardly any filling.

I'm making sure I'm never out of a filling I need again!

chinadoll, 1" of filling? Really? Wow, that sounds like a lot. You dont' have any sliding issues with that much? My only slider cake was partially due to too much filling (and partially due to the dumbass who slammed on his brakes in front me! )

Indydebi as long as I make a tunnel and I'm usung a thick filling like mousse I've never had a problem with sliding. I did one time when I didn't make the tunnel and OMG I couldn't get the icing to stay in place due to the filling and sliding! After that I learned my lesson and made a tunnel. I agree with you I don't like jams and preserves. They just sink into the cake and turn brown (ugh). I love, love, love the filling sleeves.

gotcha! appreciate the extra info!

I torte and use 1/4" of filling too.
I really like the raspberry filling recipe on here (frozen raspberries cooked down with sugar and water, then add some cornstarch)
I've added this and Smuckers Simply Fruit to my merginue buttercream per the WBH and it's always been awesome!
Someday I'll try the sleeves

What do we mean when we say "tunnel" ? Is that another way to say "dam" ?

Yes, sorry I meant a dam.

I like to torte all of my cakes so I can spread the filling thinly, but there's still enought of it. Sometimes my lemon curd soaks into the cake, but I think the result is very yummy. I've never tried the filling sleeves, but want to. Which brands do y'all use? They seem pretty inexpensive too. What do you do with the leftovers if you're filling a small cake?

I can't give you a definite answer, but I think of the raspberry filling like jam - refigerate. When I mix it with buttercream, I believe that the buttercream stablizes it and then it needs less refrigeration - but don't quote me on that!

unless you use the sleeve raspberry filling .... it doesnt' need refrigerated as it is shelf stable.

What is "sleeve filling" and where do you get it?