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????
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:
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.
I did use a dam and honestly, I didn't use a lot of filling b-cuz it was my first atempt and I was scared this would happen...... Thx for responding so quickly