I finally found the Nestle Dulce de Leche carmel filling in a food store near me 
I can't wait to try it. My question is ,in order to fill a cake do I just have to build a dam with buttercream and then put the carmel in the middle? I feel like I need to do something else or it will just drip out the sides 
Is that all there is to it?
TIA
Sue
I would put a dam.......you may also want to ice the cakes with a really thin coat of bc........sometimes I find that if the cake isn't eaten within a day of it being filled the dulce de leche will soak into the cake....don't get me wrong it's still delicious just not a NOTICEABLE layer of filling. I've only used the homemade kind though (where you boil the sweetened condensed milk in the can) so I don't know what kind of consistency you're working with. I usually make mine fairly thick........a little thicker than caramel ice cream topping but still able to be spread! More like a peanut butter consistency I guess.
I make a dam on every cake I do, it not only holds the filling in but if you try this little trick it also eliminates the dreaded bulge on the sides of the cake. I use a #12 plain piping tip, pipe a dam on top just inside the edge of the cake layer, fill with filling and put second layer on. Now using the same piping tip pipe a line of icing all around the perimeter of the cake where the two layers join together to fill in that space. After piping, go back and smooth that line with an icing spatula, then crumb coat the cake and finish with a second coat of icing. Filling in that join line makes a big difference.
I am fairly new and having a hard time with fillings also... I would love some advise on what I can use that does not have to be kept in the ref. after.. Thanks...
sassycgirl,
There are a lot of good recipes on this site.
However, for more:
http://tinyurl.com/ygug3u
http://tinyurl.com/yc3ct7
http://tinyurl.com/yk99h8
HTH
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