I've tried twice now to fill a cake with strawberry curd, both times the curd leaked out and layers shifted and the cake was a disaster -- what is the trick?
I'm using a buttercream dam, but the filling pushes the dam right out when I try to frost the top of the cake. The first time even I knew I had too much filling in the layers, but the second time I thought the amount seemed reasonable. How thick should the filling be? Should it be very thin, like you would butter toast? At this point, that's the only way I can figure, but I'm sure I've eaten cakes before with a thicker fruit filling than that.
Please help!!!
Are you sure your dam is thick enough? And firm enough?
I add icing sugar to my BC to make it super stiff and roll logs with my hands to make the dam. The higher the dam, the more filling you can put. Also, if you move your dam in a bit from the edge of your cake (i.e. 1/8 to 1/4"), you allow for it being a little pushed out when you ice your cake.
HTH 
Thanks y'all. I ended up doing the cake with a very thin layer and it held (thankfully!).
I do also think my dam icing was softer than it should be and could have been thicker/wide. I did a wider dam for the cake I was able to finish.
How thick do you do your fruit fillings? I was probably only able to get a 1/8" high (wasn't willing to risk any higher on that attempt since it was already a redo and past midnight!!).
Quote by @%username% on %date%
%body%