I am so annoyed right now. I have such a hard time lately, well practically forever, with my fillings bulging out on the sides. I don't know what I am doing wrong. Do any of you have any pointers or advise on what to do or not do to fix this. I hate seeing it when it's for a paying customer! Plus it makes my pics less pretty. HELP! 
when making the dam, I use a coupler on my pastry bag, with no tip, put the line in about 1/4" from the edge, and use a medium/stiff buttercream; just be sure not to overfill the center circle you made with the dam, even put less than you think.... the weight of the next layer should make the dam fill out to the edge just right.
deb
I wonder if air getting in-between the layers makes it bulge. Seems like I decided this was the case for me at some point. (Go look at my wedding cake I did 20 years ago...talk about a bulge! LOL) Anyway, now I make sure I press the top layer nice and tight (it's semi-frozen so doesn't hurt it) and then I go around the edge and actually add MORE icing where the cakes meet to be sure there is no air between layers. I then take off the excess icing that may be bulging by going around cake with icing knife (kind of like a crumb coat) THEN I'm ready to ice. Also, I use a medium consistency icing as opposed to a thin and wonder if that might help as well as the icing isn't so effected by the weight of the top cake.
when making the dam, I use a coupler on my pastry bag, with no tip, put the line in about 1/4" from the edge, and use a medium/stiff buttercream; just be sure not to overfill the center circle you made with the dam, even put less than you think.... the weight of the next layer should make the dam fill out to the edge just right.
deb
I was having a hard time w/the same until I tried what MomLittr suggested. Still need to perfect this.....but my bulge isn't as bad as it normally is when I use a stiffer icing and don't put the damn right on the edge of the cake. And I like ALOT of filling in my cakes....so making I don't overfill has been a real problem for me!!!
you guys are so awesome... i am going to play with it this weekend and see what all works for me. i thought maybe i was putting the dam too close to the edge and what you guys are saying makes perfect sense. i use whatever bc i am using for the frosting for the dam too and i either cut off just the tip of the bag or if i am going to use white for something else on the cake then i will use a coupler that way i only use one bag, not 2. i love this place! you guys rock! i knew i could count on you guys! thanx again! 
Also--if you can--try and ice your cakes the day before you decorate. That way gravity will already have done it's thing and if it's bulging at all, you can smooth it out.
I also agree with the above posters--stiffer icing and further away from the edge.
Lisa
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