I seem to have a problem with uneven layers of filling that look funny when the cake is cut. Should I be measuring out the filling for each layer? If so, how much filling per layer of a 10" square cake (torted - 3 layers of filling) should I use?
Thanks!
Katie
ditto on indydebi's comment
pipe a dam around each layer using stiff buttercream and a decorating bag fitted with a coupler...then fill the middle. your layers will then look even
Thanks! I've always piped a dam, but I usually do it after I fill (I just don't spread my filling to the edges), and I have always used a smaller tip. The coupler sounds like a brilliant idea and it should help me 'eyeball" how much filling I actually have!
Katie
katie,
try damming your layers before you fill.
i find that if you do this step first, the spatula will glide over the top of the dam when you are filling your layers....that way, your layers will be level and even.
A good rule of thumb is: your filling should be half the thickness of the cake layer. So 1 inch cake layers would be filled with 1/2 inch of filling.... It's just a rule of thumb, and I fill with light, whipped cream or mousse fillings much more generously.
A good rule of thumb is: your filling should be half the thickness of the cake layer. So 1 inch cake layers would be filled with 1/2 inch of filling.... It's just a rule of thumb, and I fill with light, whipped cream or mousse fillings much more generously.
I use 2" cake layers (4" tier) and no where near that much filling. A 1" layer of red raspberry filling would cause the biggest slide-off since avalanche season! 
I'm definitely going to try piping my dam first! Do you think that 4 cups of SMBC is enough to fill a 10" square, torted cake?
Thanks!
p.s. Love the avalanche comparison!
how many layers of icing will your cake have?
Yes...for a 10" square cake (with filling that is approx. 1/4" thick) my guess is that you would probably need about 1.5 - 1.75 cups per layer of filling....in total: 4.5 - 5.25 cups of SMBC
4 cups of SMBC should work...just go a little easy on the layers.
HTH!!
This is what I go by...
Sheet Cakes
8X8 or 9X9 1/4 cup
9 x 13 1/2 cup
10 x 15 2 cups
12 x 18 3 1/3 cup
Rounds
5" 1/4 cup
6" 1/3 cup
7" 2/3 cup
8" 3/4 cup
9" 1 cup
10" 1 1/4 cup
11" 1 1/2 cup
12" 1 3/4 cup
14" 2 1/3 cup
8" 3 cups
16" 3 2/3 cups
18" 5 2/3 cups
I've read the same rule as above: your filling should be 1/2 the height of the cake layer. Like Indydebi said, you can't really follow it with preserves or fruit filling. More than just sliding off, the taste is too overwhelming. I found that out the hard way. 
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