Inbtwn my cake layers I usually put some strawbery preserves and buttercream. How can I stop them from bleeding into eachother so that when I cut teh cake they look seperate. Thanks in advance!

I think you could make a "dam" of buttercream and then fill in with the preserves however you want. The 2 filling should stay seperate. I do this all the time when filling layers. HTH!

I agree. I always pipe a "dam" of buttercream around the inside rim of the cake using a very large piping tip. Place the filling and spread to just touch the inside of the buttercream rim. I've never had a problem with the filling seeping through. Hope this helps!

do you mean you're putting a layer of buttercream and then a layer of preserves on top as filling? that's how i'm reading your post, so here's my response:

your best, though time-consuming bet: apply the buttercream to each of the cake layers and then freeze them until the buttercream is hard, then gently spread on your preserves (stir them well first to soften and break up any lumps). this will prevent the preserves from being mixed into the buttercream when you spread them on.

truth is, unless you cut your cake frozen, contiguous fillings are going to be blended on the exposed cut sides of the pieces when the cutting utensil slices through the cake. if you want clear, distinct layers of filling that show when the cake is sliced, then cut more & thinner layers of cake and alternate your fillings between the layers.

Am I wrong? I read that Sugarcoatedcakes, you layer BC and preserves as the filling and they bleed together causing it too look like 1 filling, when you are going for that layered look, I would let the BC crust in the middle or maybe add a sprinkle of icing sugar/cornstarch/flour to soak up some of the excess moisture? Add gelatin to the preserves to thicken it up more? Don't know if any of these are viable, but that is what come to my mind.

Put your buttercream on the top of your bottom layer. Spread the jam on the underside of your next layer. Flip over and place on top of the bottom layer. This is the method and filling that I use in all my sponge cakes and I've never had a problem with them bleeding

Thanks everyone...you have all been so helpful. I am makingh a cake today and will try your methods.

Put some icing in a piping bag (use the same color icing that you are going to ice the cake with) and pipe a border around the edge of the cake don't use a tip just the coupler that will give you a nice border to prevent the filling from leaking out. I usually do two stacked borders. When you put your filling in don't put it too close to the border onces you put the top layer on everything will dpread out.

Hope this doesn't sound confusing .

Jackie