I am still very new at cake decorating, but I have made a few cakes. Every cake I have made that has had filling in (pudding, butter cream, and nougat mixed with candy pieces) it, by the time the cake is cut, the filling is almost non existent because it has absorbed into the cake.
Any ideas why this happens, and does anyone have a way to solve this? I keep seeing all the beautiful cakes with nice, thick layers of filling, but mine never look like that
Put a thin layer of buttercream in between the cake and the filling, that should block it and act like a dam. Maybe try thicker/more filling too.
I was thinking a thin layer of BC would work. But I don't think it was because there wasn't enough....the last cake had at least half an inch of filling! lol