When a filling is used between the layer of cakes, do you spread the filling as you would spread the buttercream, or do you have to hollow out a bit of the cake to put the filling. I made a mousse type filling, but when I put it between the cake layers, I couldn't keep the cake on top of the filling to stay stable. The cake kept moving all over the place, and the filling oozed out the sides. Not sure if you know what I mean. Hope someone can answer me. Thanks in advance.
You have to make some thicker buttercream to create a dam to hold the filling in.
Use your tip 12 and pipe your damn about 1/4" from the edge of your cake. Make sure your filling goes up to the top of the damn, but not over. Use a stiff buttercream, and your filling and cake should stay put.
Okay, thanks for the responses. I will try that. But, does the cake sitting on top of the filling tend to not stay stable? If you're using a jelly like filling or something gooey, won't the cake slide around on the filling?
The cake in the middle shouldn't slide because the edges are resting on the thick butter cream dam you've made.