my layered/stacked cakes want to ooz icing out of layers when in transporting, how can i stop this from happening? I let the cakes rest over night before layering or stacking them.

You let them rest, but that's not enough. You need to weight the cakes in order to get them to settle properly. Or be brave and really squich them. All explained here - http://cakecentral.com/cake-decorating-ftopict-633571-newest.html+trick

thank you so much- this answered my question.

First of all, do you put a stiff frosting dam between your layers? I make it really stiff and pipe it out of the coupler (no tip) about 1/2" in from the edge of the layer. AFter the filing is spread, the top layer goes on, pressed down and then with that same stiff frosting , I pipe around where the layers meet to fill in the space. Then smooth it off. After that, the crumbcoat goes on and into the frig it goes until it's time for the final coat etc.

Second thing, I never stack a cake ahead of time. The tiers always get delivered separately and then stacked at the venue. So much safer that way and it eliminates alot of stress, worry and that dreaded bulge or whatever.

First of all, do you put a stiff frosting dam between your layers? I make it really stiff and pipe it out of the coupler (no tip) about 1/2" in from the edge of the layer. AFter the filing is spread, the top layer goes on, pressed down and then with that same stiff frosting , I pipe around where the layers meet to fill in the space. Then smooth it off. After that, the crumbcoat goes on and into the frig it goes until it's time for the final coat etc.

Second thing, I never stack a cake ahead of time. The tiers always get delivered separately and then stacked at the venue. So much safer that way and it eliminates alot of stress, worry and that dreaded bulge or whatever.

I couldn't remember where I saw to squish a cake but it must have been from Leah S. I won't make a layer without smashing because it definitely works! I haven't had a bulge since.

my problem was i never smashed the cake down after adding the icing/filling to get the air out.