I made a 10" round cake with raspberry filling, and the filling made my icing on the sides of the cake bubble and crack open. It was a mess, and then to top it off the top layer would easily slide due to the filling. I know people make fruit filled cakes all the time, so any ideas for the future????
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Did you use an icing dam to keep the filling in?
How much filling did you use per layer?
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
http://www.cakecentral.com/cake-decorating-ftopict-605188-.html
The above superthead has a sleeved pastry filling usage chart (by layer size) and links to Wilton's cake making help (how-to fill using b/c dam) - and so much more.
HTH
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