I would like to put strawberry preserves between the layers a my cake. I know I must first build the dam around to keep it from oozing out but should i put a thin crumb coat to keep the cake from getting gooey? I am new to this and this will be the first time and it's for a birthday so I want to get it right. Thanks in advance for all the help.
When I've used jam between layers I've often put a thin layer of buttercream on first, plus my dam, so that the jam won't sink into the cake. I've also mixed cherry preserves with buttercream for the filling.
Thank you! I feel more confident about doing this cake now.