I PUT THE 2ND LAYER ON MY CAKE THAT HAS STRAWBERRY FILLING & THE DAM BROKE & filling started coming out the sides--so i took the top back off tried to fix & clean up the filling mess & put it in the freezer- i already had it in the frig for a little while
please help me
2 -9in layers with filling & 2-6in w/frosting only---- ALL BC
how will i ever get this to stay in for tomorrow--i do havedowels to use i know that will help the top cake's weight--but what about the other
do i even make sense????????????????? 
I usually do the dam, let it crust/harden then fill. I had that problem with the filling coming out before until I started doing the dam two times high. I also let the cake settle once I put top layer on it to 1) make sure the filling doesn't come out 2) help it not bulge so much when the second layer is on and frosted. Good luck!
Bless your heart, I know just how your panicing right now. I was right where you are now last Saturday. I had a bottom tier of a wedding cake busrt thru the sides. Someone here told me to stuff little pieces of cake in the spots that are busting open and I did and it really worked. I had to redo the scroll work three times on that bottom tier. I was so close to throwing it out the back door to the birds and starting all over, but the advice really worked and saved the cake.
I have since also been told that I should build my dam in about 1/2 from the edge, not to put it on the edge as I have been. I also agree that you should build it up two layers high, I usually always go around it twice for my dam.
I think you'll be fine, I know it's hard to feel assured of that at the moment, but it'll work out. Good Luck!
Someone here told me to stuff little pieces of cake in the spots that are busting open and I did and it really worked. Good Luck!
I also use a very stiff buttercream, and occasionally, I make what Toba Garret calls spackle (mixture of cake crumbs, buttercream and filling) and stuff it in. Either technique usually does the trick. Good Luck!
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