Hi all,
I am making my first wedding cake and I need help!!

Last night I filled torted and filled the cake - 3 layers filled with raspberry filling. I let it sit overnight wrapped up in Saran so I could let it set and avoid the dreaded 'cake fart'.

BUT - today a big of the filling has snuck out of my buttercream dam! Not much, just a bit - but I'm really afraid it will keep seeping out! AND on top of this, as the cake set (and seeped!) it became slightly lopsided.

How do I fix these issues?

I'm kinda freaking out - this cake is for my brothers wedding, and bringing a lopsided cake that seeps filling is not an option!

PLEASE HELP! (And thanks in advance!)

Fist, did you weight the cake for settling?

But truly, there's too much filling in it.

Next time use raspberry jam. You can even boil it with raspberry jello to stiffen it some more, if you need a thicker layer.

Pie filling is only good for one tier cakes less than 12" because in bigger cakes, the weight of the layers themselves cause enough pressure to do this.

there are many factors that can cause your problem. Were the layers leveled? How did you torte - where the cuts level?
At this point I would suggest you take the tiers apart and re-pipe your dam - & maybe scrape a bit of the filling off so there is none higher than the dam.

Thanks all, I ended up taking the cake apart and taking out some filling and redoing my dam. I let it sit for about 4 hours to make sure it wouldn't happen again and then covered the cake. It's still standing and no bumps or bulges! (Phew!)

(And no, I didn't weight the cake when I let it sit overnight. Should I have? I thought you did that when you didn't have the time to let it set for very long...)

I am not sure how an online store that sells clothing and accessories is supposed to help, nkjfsdiu!

RE: ORIGINAL POST
As others have indirectly mentioned, your filling may have been too "runny". Your icing dam could also have been not stiff enough or not high enough. I am glad it seems to have worked the second time. Even if you don't "weigh" the cake down, I always use some pressure on top of the cake as I stack each layer to help it settle...and I never ice immediately. Allowing a little time in between helps

Make sure you post a picture of your first wedding cake! You go girl

Here's the finished product! (Sorry, file is too big to attach here...)

http://cakecentral.com/gallery/2419027/fall-wedding

I'm pretty happy with it, but I think I had bad mojo on this one cause my new bucket of fondant that I bought was kinda crappy. It had crystalized balls of power that were not mixed in properly and I had to roll our my fondant and then pick all the darn things out and the re-roll it! Grrrr!!

It looks great! Good for you for having the courage to take it apart and make it right! Your brother is lucky to have such a nice cake (and sister) at his wedding!

Tha cake turned out well Most people don't realize how much work can go into making what LOOKS like a simple cake.

When letting cake settle overnight, I still have to weight it down?