How do you keep a filling in the middle of a cake when you're cooking it?

The filling (usually jam or chocolate) always finds itself at the bottom after cooking despite it being put in the middle before cooking.

Are there any tips to solve this issue?

Thanks in advance.

::confused::

Filling (jam or chocolate or anything else) is put on the cake after it's baked.

Bake cake.
Cool.
Turn out of pan.
level.
Torte if desired.
Stack - layer of cake, put on icing damn and put on filling, top with layer of cake.

I'm confused as well! From what I'm reading you have been trying to put your filling in your cake before it's cooked, hoping it stays in the middle of the layers, is that correct? Or are you trying to make a pudding cake or something?

If you're talking about bundt-style cakes, I put the filling closer to the top and leave just enough batter to cover the filling. That way, it's much closer to the middle after turning it over when done than following the usual directions of half the batter, filling, rest of batter. Otherwise, I'm confused as to what you're asking, too.

Here is my question: After I put the icing damn and filling in between layers, and cover the cake with fondant; regardless of the consistency of my icing; the weight of the top layer always makes the icing damn oozing out of place, I can see it like a ring forming between layers through the fondant. What am I doing wrong?

Also, what is the best way to shape the fondant around the cake or corners so I end up with a smooth finish? this is a tremendous challenge for me, as I always end up with ugly wrinkles around or on the bottom of my cakes? I have been doing cakes for a long time now, but this is an issue I have not been able to master.
Thank you!
Sary Ellis

http://cakecentral.com/cake-decorating-ftopict-633571-newest.html+trick

Sorry if I haven't been clear.

I am referring to small cakes (fairy cake/bun size) where you have a filling in the middle that you find when you bite into it. The filling is therefore not visible when you look at it.

Same as the idea of jam in the centre of a doughnut.

When I buy such cakes from the shop the filling is in the middle. When they're home made the filling sinks to the bottom.

Hope that's clearer.

Is there a solution??

I fill mine from the bottom with a piping bag using a wide tip. Just jab the tip in and fill until it gets a little heavy feeling? you can kind of tell when it's 'full'. Is this what you mean?