Originally I planned on making a chocolate cake with strawberry filling. My chocolate cake was fairly fresh but completely cooled . As for my filling I sliced 2 cups of strawberries to put between 2 8'' round cakes. The filling was simply fresh strawberries sliced and sugar, I let it macerate in the fridge for about an hour while I let the cakes cool in the freezer.
I leveled off the cakes and placed it on a cutting board (I don't have a cake board at my new house) so I put the bottom layer down, made a "dam" with my frosting and put a bit in the middle of the dam to make the filling not slide. I placed the top layer on and frosted the outside and top of the cake. Looked perfect until I realized it was a bad idea to have it on a cutting board I planned on using for my FBCT. So I attempted to move the cake on to a platter. Boy was that a mistake! The bottom layer started to tear and bulge. Once I got it on to the platter I just kinda pushed the sides together /: it looks bulgy and not smooth. What did I do wrong ? Was the cake too fresh is there any way I can make my cake hold better but stay moist ?
AI'm guessing that strawberry filling spake right into the cake. For strawberry purée, I add some jam to thicken. When I do slice strawberries, I do not put them in sugar. I make white chocolate mousse. I spread a layer of mousse, add sliced strawberries & cover with more mousse.