For all  the cake decorators out there, do you differentiate between fillings and spreads for your cakes? Or do you just referring to it  all as fillings? 

I have never differentiated between fillings and spreads--I just referred to anything that is put between cake layers as filling. But I came across this article today (link below) and was just wondering if anyone else does the same. See "Basic Two: Fillings, Syrups and Internal Garnishes, or Spreads"

http://www.pastrysampler.com/Articles/Building_Cakes.htm 

I am aware however that certain fillings (ie lemon curd, pastry cream, whipped cream) have the potential to cause disaster with the filling seeping out the sides if too runny or if too much is put in, and the tiers sliding slightly because it's slippery. Do any of you have tips for how to apply these sorts of fillings besides doing a buttercream dam ( I already know that one, just wondering if there are any other tips you have) :)