AHi, I'm new here :) I'm an amateur baker, I wonder if anyone can help me I bake a Manchester tart cake as my standard celebration cake, when I put in the jam and buttercream the jam always bleeds into the cake? It looks sort of green! Not good, does anyone know why this is happening? My cake is completed cooled

Thanks in advance X

I was intrigued because I had never heard of a Manchester tart cake, it's not something we have here.  I'm guessing there is some sort of chemical reaction going on between the jam and one of the cake ingredients, bicarb maybe?  Anyway, not knowing how this cake is made I thought could you put a thin layer of buttercream on the cake, pipe a dam around the edge and pipe a "target" with buttercream and infill the target with jam?  Might keep that pesky jam under control. 

Hi - I'm quite new too but I haven't a clue what's in a Manchester tart cake.  I just googled it and all I got was....well....tarts!  How do you make it?