I like to use the seedless raspberry. I've mixed it in the buttercream and then I've layered it with buttercream. My favorite is crushed mint oreos mixed with bc.
Hi Leepat:
(you helped me with my box cake).
Have you tried the Polander fruit spreads? Also, if the filling looks a little thin, put a layer of buttercream down first before adding the filling and wait to do the crumb coat - let it stiffen and set a bit. Read that in one of Collette's books and have tried it. Worked for me when I tried it.
I always put a thing layer of buttercream first, then the filling. I works great!
That lemon filling sounds delicious!
angie
I have never really had problems with my filling soaking into my cake. I have used the raspberry sleeves of filling and think they are pretty good, although I do not care for the strawberry flavor. I have also used the raspberry mousse filling from this site as well as a lemon curd filling and they both tasted great and did not soak into my cakes.
If I have to set up a cake more than a day in advance, I not only apply a thin layer of buttercream under the filling, but I also 'butter' the underside of the next layer with bc. So the filling is not coming into contact with any cake. Just be careful when transporting- may want to use a dowel or skewer to stabilize the layers - the extra layer of bc can make things a bit slippery. I also have learned that the dam for the filling needs to be nice and wide- I use the coupler with no tip-this adds stability also.
(*I use the c o u p l e r without a tip*. I typed it , but it didn't print!)
caryl,
So you do a thin layer of BC, then the dam, then fill in the rest with a filling? So the filling is quite thick? Or you just put a thin layer of the filling in there? Sorry, I've never done anything besides BC between layers, however I'd like to start experimenting. Some of the flavours out there sound sooo good!
HI!
Yes, a thin layer of bc- slightly thicker than a crumb coat, then do the dam slightly inside the edge of the cake- (you should see about 1/8- 1/4 inch of the thin bc layer all around the outer edge of the dam because the weight of the next layer will squish the dam out toward the edges a bit), then add your filling- solid layer- not too thick or again the cake will not be very stable. The layer that goes over the filling is then crumb coated on the BOTTOM- the part that will sit right on the filling-(I only do this step if the cake is made more than a day in advance, otherwise I've not had a problem with the cake getting soggy). It's a little messy - you will have your fingers in the icing once the layer is inverted and placed over the filling! Then continue to decorate as usual.
I sometimes do just one filling layer and two buttercream layers: cake -bc- cake- bc & filling- cake- bc- cake.
Hope this makes sense!
Fillings add a lot to a cake.
Yes, makes perfect sense. Thank you very much for the pointers!! 
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