I'm doing my first filled sheet cake (carved to resemble a cello) and I'm wondering if I should be using a BC dam like I do in my 4" stacked cakes to prevent the filling from oozing out the sides. The filling will just be chocolate BC with mini choco chips. I will be icing the cake in the same BC minus the chips and covering in fondant too. Any help would be appreciated.
I absolutely would
If possible you may want to carve the cake first, then torte and then damn and fill and finish with your crumb coat etc...
I would just so the filling won't seep out into the pretty unchippy icing!! You can also get a bulge with icing covered cakes like fondant so I would def. dam and then let it settle, ice, and your good to go!!!