I am making a chocolate cake for Sat. morning with raspberry Solo brand filling...My question is whether or not I can make this cake and fill it Friday morning--will the filling "seep" into the cake after sitting for 24+ hours??? 
I have never made a cake with a filling other than BC icing--please help! Also, what are your thoughts about Solo filling? (I've never used it before.)
Thanks a bunch! 
I love Solo brand fillings and I always assemble and decorate my cakes on Friday for a Saturday order. I don't think you have to worry, but I would make a dam of icing with a #12 plain piping tip before adding the filling, put the top layer of cake on and then fill in that space on the sides between the two layers with a line of icing using the same tip you used for the dam. Smooth that line with an icing spatula and then crumb coat and ice, that really helps in keeping the filling in place and avoiding the bulge in the icing on the sides of the cake. I think adding the filling the night before will just make a moister cake and better flavor, but I would refrigerate the finished cake overnight as well.
Some people do and others don't put down a coat of BC between the layers, I prefer to do it, it slows the filling down at bit, keeping it from soaking into the cake as quickly. I don't think it's critical to do it. Be sure to keep the cake in the fridge. 
(photos?)
I don't use a coating of buttercream because I kind of like the filling soaking in to the cake, I think it makes it moist and gives you the full flavor of the filling. And on the dam, I use Italian meringue buttercream and it isn't a very stiff icing, it's holds very well, I really think the trick is to use the larger piping tip, and to fill in the gap between the two cake layers on the side of the cake.
Quote by @%username% on %date%
%body%