Hey all. When you fill a cake with fruit filling (preserve style not fresh) do you put buttercream on top of the filling or leave just the filling as is ( with a buttercream dam of course)? I'm just not sure which is correct.
You can do it several ways. The most common is to put a buttercream dam around the cake and then spread your fruit filling inside of it and then place the next layer of cake on top.
Some prefer to mix the fruit filling with the buttercream or place the fruit filling on top of a layer of buttercream.
I add BC then put the jam. The cake will absorb the jam if you don't. I also don't put a dam around it and it turns out just fine! Good luck!
Always used straight fruit fillings (sleeved) w/o any b'c mixed, topped or otherwise. Can't say I've ever had the filling absorbed by the cake