I'm making a cake with cream cheese filling. I damned it with buttercream, but it is oozing out. Is there a way to fix this now? I crumbcoated and put it in the fridge to try and harden the cream cheese and hopefully that will work.

Any other tips?

I so love cream cheese frosting...but I have had problems with it since it has warmed up out....it oozes out too much...I thought about freezing it a little to set it but then I didn't know how it would turn out once it started to thaw...I would love to know also I wonder if you buy the premade cream cheese frosting if it would melt as fast?

Sorry I'm no help at all...I've had the same problem

I so love cream cheese frosting...but I have had problems with it since it has warmed up out....it oozes out too much...I thought about freezing it a little to set it but then I didn't know how it would turn out once it started to thaw...I would love to know also I wonder if you buy the premade cream cheese frosting if it would melt as fast?

Sorry I'm no help at all...I've had the same problem

Try "cake spackle" - which is a mixture of half buttercream, half ground up cake scraps. I've never used it myself but I've seen it done here. Either that or you need to make a small batch of stiffer BC (i.e. separate some out and add ps, if you are using ps buttercream). I don't usually have a squishing problem if I refrigerate my dammed layer to get the icing firm, before adding the filling.

Oops I just reread your question; you are trying to fix it NOW, after the fact. Hm. Personally if it was oozing that bad for me, I would take the layers apart and redo the dam. That is not a great answer I know! Failing that, I would take a narrow spoon and, section by section, try to scoop the filling away from my cake edges while supporting the top layer...and then at the same time pipe in a thicker BC dam to really jam the stuff back into the cake. Does that make sense?

Thank you so much ladies!

I have the cake in the fridge for now and that has stopped the oozing. But once it sits out of the fridge for a little bit it starts up again. I'm worried it will be a disaster when I go to decorate it.

I do have left over scrapes and buttercream so I'll try that method. If that doesn't work I think I'm going to make a new cake. Or maybe keep that one and still serve it, but make a new cake for the bottom layer of my two tiered cake. I'm afraid it is going to be a royal mess with the weight of another cake on top of it.

This is the first time I tried this filling I guess you live and learn!

A little update....

I took the cake out of the fridge this morning and scraped off all the filling that was on the outside of the cake. I then took some stiff buttercream and tried to damn it again at much as I could. Then I mixed some cake scrapes and more buttercream and when around the area again. I then used some thin buttercream to even out the cake since then it was a lot thinker in the middle. I put it back in the fridge and went on with my day.

I just had the cake out of the fridge for 3 hours decorating it and no oozing what so ever. Worked like a charm!!

THANK YOU SO MUCH!!!!!

It sounds like you did a great repair job. Phew! Glad it all worked out for you!!