Ok I seem to always have what looks like.....a hoola-hoop ring come out between my 2 layers of cake with filling between them. Sometimes not quite as noticeable but I see it. Am I pressing down to hard on the cake when I am smoothing it? I cut the bottom layer circle out and fill it with the filling up to the edge then I always put a dam of buttercream around it before adding the top layer. Maybe my dam is too high causing trapped air above the filling? Anyone else have this problem? 
Chippi
Sugarshack's DVD's will help you solve that little bulge problem, especially the one called "Perfecting the Art of Buttercream"
She is SO SO very knowledgeable and gives many tips and tricks on how to prevent the bulge from happening.
You can get the buttercream DVD here: http://www.sugaredproductions.com/buttercreamdvd.html
All of her other DVD's are extremely helpful as well!
Good luck 
Are you letting the cake settle a few hours after you fill and dam it before you ice it? Is your dam made with very thick BC? Those could be couple of ways to prevent the problem. Also don't put your filling all way out to the edge of the cake. Put the dam on first then fill to the dam. HTH
no not really letting it settle I just usually cut out bottom layer fill and dam...i'm thinking that I don't need to cut out because I'm causing an air space between the two cakes between the dam of bc. I use the same icing i ice my cakes with as far as thickness goes. Next one I'm going to just dam and fill and leave out the cutting circle out of bottom layer. Thank you so much for your input it helped alot.
Chippi
no not really letting it settle I just usually cut out bottom layer fill and dam...i'm thinking that I don't need to cut out because I'm causing an air space between the two cakes between the dam of bc. I use the same icing i ice my cakes with as far as thickness goes. Next one I'm going to just dam and fill and leave out the cutting circle out of bottom layer. Thank you so much for your input it helped alot.
Chippi
no not really letting it settle I just usually cut out bottom layer fill and dam...i'm thinking that I don't need to cut out because I'm causing an air space between the two cakes between the dam of bc. I use the same icing i ice my cakes with as far as thickness goes. Next one I'm going to just dam and fill and leave out the cutting circle out of bottom layer. Thank you so much for your input it helped alot.
Chippi
no need to cut out a circle.
use VERY VERY stiff BC for your dam, fill up to the top of the dam, let them settle and then ice.
HTH
Yup... not sure why you'd cut a circle out of your bottom layer... just level it. Then take a little buttercream and add powdered sugar until it's nice a stiff... almost can roll it by hand. Put in a bag with just a coupler. Run a line of buttercream around the outer edge, just a bit in from the edge, like 1/4". Put in your filling and add the second layer.
Generally I'll crumb coat at that point, then cover, set in the fridge for a while to settle, at least a couple hours if not longer.
Nope.
that would be some hard a$$ filling! LOL
The dam is very stiff ( you can roll a ball in your hand with it) but the filling part is the normal BC
HTH
Nope.
that would be some hard a$$ filling! LOL
The dam is very stiff ( you can roll a ball in your hand with it) but the filling part is the normal BC
HTH
I found out how hard that dam was today! First cake I'd tried it with. It was almost crunchy! 
Ps. I do not fridge my cakes at any stage. I do not find it necessary unless you have a perishabe filling or icing. In fact, it causes more trouble, IMHO. ( condensation and blow outs)
not even after crumb coating?
i dont crumbcaot, but i dont fridge my cakes at any point. ( nothing perishable)
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