I am new to the world of cake decorating and I have tried filling my cakes with butter cream and jam, but I am noticing when covering with fondant the split where I have cut the cake is showing through the fondant and there is also some movement. Any tips on how not to show the split?
Hello Isaiah and welcome to the forum. I strongly suggest that you watch all of these videos from SweetwiseInc. They are fabulous teaching tools!
Here is a video titled: How to Level Tort and Fill a Cake
You also need to do a search regarding "cake bulges". You need to make a super-stiff dam of buttercream around the cake, THEN put in the filling. The dam will keep the filling inside. You will have to put something weighted on top of the filled cake to let it "settle", then finish your final icing.
If you are serious about improving your cakes, buy this video by Sharon Zambito, SugarEd Productions--all of their DVD's get RAVE reviews from everyone. (You may also be able to check them out from the library free!)
Back to Basics (DVD)