One of my first cakes I ever made I spread strawberry preserves between the layers and by the time I delivered it, it looked like a staircase because each layer shifted off the one below it. It was a nightmare, but luckily it was for a friend so we shmushed it back in place and it was still yummy. Now I dam everything with either white or dark chocolate ganache, Even if the cake is buttercream outside, I still dam it with ganache. Too scared to repeat that disaster and better safe than sorry.
- I dam the edge of a cake with a stiff buttercream – if the filling is a cream or really fruity,I carve out a little dam and fill it in -that keeps it from oozing out – ganaching the outside of the cake helps a great deal and prevents bulging issues.