Not sure how to do this....
fill then stack, then carve, right?
I would like to fill my cakes with white choc. raspberry cream filling. How do you keep the filling from oozing out? You can't build a dam, it will just be carved away! Do I have to choose a different filling?
BTW, my cake is 4 layers high.

Any advice would be great!!

Not trying to hijack your thread, but also wanted to ask, do you suggest using pound cake for carving? If not, what kind of cake do you suggest?

I have done it both ways. I prefer to carve mine first and then fill if the filling is one that will run.

You can do it the other way but you will find that the filling will seep out and you will need to re-dam the edges again. To me it just creates extra work so I opt to carve and then fill.

I do the same as poshcakedesigns. Carve, then fill, for the reasons stated.

I like to place a couple of small cardboards, as spacers, between the layers while I'm carving. That way, when I add the filling, the layers won't be off.

I board and stack my cakes just leave the filling out. Then I carve (keep in mind you will be adding height with the filling). Once my carving is done, I take it all apart and add my fillings. Good luck

Teresa

Thanks for the advice. Will do!!