I have a request for strawberry filling and I have never done filling before.
So, can you tell me the best technique to ensure the filling doesn't seep out between the layers?
Put a nice thick dam.
Make sure your dam is very stiff, so stiff you can actually move it with your fingers. I always take some of my BC from the main bowl & put it in a small bowl then add more pwd.sugar until it is stiff enough.
I hope this helps. I use a coupler fill the bag with whatever frosting I put on the cake. I then pipe the frosting as close to the edge of the cake without touching the edges. I use a lot of pressure when pipping so it forms a dam. Finally,you are ready to put the filling in the dam you just created.
I forgot to mention you might want to split the layers using a serated knife then pipe the bottom and fill that. I just like the way it looks better than putting it on top of a whole layer
I have a different way of doing my dam. I make the icing for the dam VERY stiff, and instead of using a coupler to put it on the cake, I roll it with my hands into a long rope and put it on that way.
If it is a very slippery filling, I will also make an X in the middle of the cake with the stiff icing too then fill around the X - it helps hold the cake in place.