Cake filling ..?..slippery

I’ve made curd using the following recipe and didn’t even have to dam the cake: http://www.epicurious.com/recipes/food/views/Passion-Fruit-Meringue-Tart-232181
I’ve used this for orange by substituting frozen orange juice concentrate as well as different frozen fruit purees.

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 use a buttercream dam with every single filling and have never had the cake go wonky on me :) Like Rooneygirl said, better safe than sorry!

I’ve also found that staking the cake (with a dowel) and refrigerating it immediately helps keep it together.

- 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.