I put a dam around my filling and I guess I put too much fillining in because when I was doing my crumb coat it was coming out. I did a strawberry filling. What can I do to fix the problem and will it run into my white icing causing it to turn pink? How can I fix this?

Leaky Filling & Bulging Layers Help threads:

http://cakecentral.com/cake-decorating-ftopict-48873-.html

http://cakecentral.com/cake-decorating-ftopict-162721-.html

http://cakecentral.com/cake-decorating-ftopict-23758-.html

How to Prevent Leaking & Bulging:

http://cakecentral.com/cake-decorating-ftopict-33495-.html

Link to Wilton showing all steps of making cake - from baking to covering with fondant:

http://www.wilton.com/wedding/makecake/index.cfm

Here's a direct link to filling a cake:

http://www.wilton.com/wedding/makecake/fillinglayers.cfm

How Much Filling is Needed (Chart):
(Using sleeved pastry filling.)

http://www.countrykitchensa.com/ckideas/ckIdea.aspx?idea=494&occasion=General%20Cake%20Instructions

Also helpful videos with this info and more:
(contributed by nglez09)

http://cakecentral.com/cake-decorating-ftopic-81821-.html

HTH

I am so glad that you do that. Know where the threads are. I wish my lap top would hold the info that is here.

JanH you are such a star, this filling info is great

Same thing happened to me this past weekend with the bottom 16" tier of my wedding cake-- although we damaged the dam putting a layer on... it was strawberry Bc filling and oozing out... I crumb coated, and did a thicker coat right around the leak spots and let it sit overnight... in the morning it had stopped oozing, the thicker crumb coat held most on, and firmed up nicely to keep it in... I covered the cake in BC as normal and you would never have known...