Can Someone Please Help Me....right Now Would Be Good!
Decorating By maemae Updated 6 Aug 2006 , 3:35pm by luvbakin
help...cake emergency!!!!!! Need prompt assistance!!!
okay so i had to "walk away" and decide which adult beverage I needed to consume to chill out. Here's what's happening....
I have my nephews dedication celebration tomorrow. I wanted to make the 3 tiered cake out of the whimsical bakehouse book. I decided for the 6" to make the freckled mocha with baileys' mousse filling.
For the 9" i went with the butter chocolate cake and cookies and cream filling.
for the 12" i did a butter yellow cake with raspberry buttercream filling.
All cakes turned out great! All fillings...taste yummy!
I torted the 6", filled with the baileys mousse. Got the buttercream ready to frost it...the mousse eeks out...the frosting won't stick...the crumbs are going everywhere and I JUST CAN'T STOP IT!!!!! That mousse!!!! What is the deal? What worries me is that the cookies and cream will do exactly the same thing.
How in the world can they use mousses and whipped cream (as in the cookies and cream filling) and make them not deflate or squish out????
Should i have made a "buttercream dam"??????
Can someone help?
(yeah, i'm pretty new, can ya tell?) It's about midnight here and i haven't even finished the first tier! (i started early this afternoon)
Don't worry your not the first one to have this happen to them. A buttercream dam would of been a good idea, but it seems like its too late,
heres what i think, you should freeze the cake, for a little while to firm up the mousse and then try to clean up the sides and frost with the buttercream, and then return to the fridge for the buttercream to firm up... thats what i have done when it has happened to me, except i didn't get a lot squished out and as soon as i saw it oozing i put it in the freezer right away, but i would think cleaning it up and icing it after its firm would fix it... just an idea
hope this helps
Sorry you are having trouble 
Yes, a buttercream dam is a necessity. And you must be careful not to put too much filling, even with a dam. Without a dam, the filling squishes out, as yopu have discovered. And even with a dam, if too much filling is used, it can cause the dam to bulge out.
I'm new as well but you want to make sure you didn't put too much filling in the cake. This could cause it to "run out". You should use a buttercream dam as well. Hopefully someone with more experience will be able to help you. Good Luck!!!
Take a deep breath.. in... out... Ok.. remove as much filling from the cake as you can without totally making a big mess. If you have buttercream made.. make a dam around the edge of the cake at least 1/4 inch in from the edge. Put filling inside the dam, but not higher than the dam. Put the top on and put the cake into the fridge to set up. If you are going to continue working.. dam and fill the next two tiers and refrigerate. Then go back to the first tier. The cakes and filling should set up as you go.
Gingoodies did a great job of telling you how to fix it, so I just wanted to say good luck! You'll do just fine once you use the buttercream dams. The cakes sound so yummy!!!
By the way, I LOVE your signature, maemae. Soooooo great!!!!! 
So sorry you're having this diffiiculty!
But, yes...some sort of dam is essential. I'd scrape everything off and start all over.
I like lots of mousse in the middle, so rather than do a buttercream dam, I like to stick a knife straight down just a little way - about a half inch in from the outside edge and make a cut all the way around. Then, take a fork and kind of flake out the cake from the inside of this circle. That will leave you a cake dam - and enough room for a LOT of mousse. 
Of course, if your're torting, this won't work. In that case, a buttercream dam is probably your only option.
that's an excellent idea! I've got another cake tomorrow! I'll definitely do the cake dam!
Thanks so much!
thanks to everyone who ran to my aid...everything went wrong last night and i didn't never made it to bed...the color I was trying to achieve...didn't. So i had to make another batch of buttercream. Then i couldn't arrange enough room in the fridge....find the cooler... The chocolate pieces broke, the icing looks "rough"...so it was one of those "if it could go wrong, it will" nights. I told my husband i had to go "online" to discuss it with the rest of the cake people! This thing is like a sisterhood...er, uh, a brotherhood....er, uh...some sort of hood! Do I dare post this picture???? I suppose it would be a good example of what not to do... One I get it assembled on site, i'll take a picture and pray. It's my first tiered cake.
i get another chance tomorrow...but not till i catch a few zzzz's!
I'm sorry to hear that so many things went wrong, BUT ... you are being WAY too hard on yourself!!!!! I just looked at the picture of your cake, and it is wonderful! You did such a great job!!!! It sure looks a lot better than my first tiered cake (fortunately, I didn't have a digital camera back them, so there is no photo evidence of that horrible cake!!!!)!!! Great, great job!!!!
Hmmm, don't know where waunakee is. Wisconsin does seem to have interesting names. I live in Southern California now, but still have lots of friends and relatives in Milwaukee, Oshkosh, Waukesha, Mukwanago, etc. We are hoping to come back for a vacation during the 4th of July. It's really festive back there, not so much over here.
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