I Filled and stacke 2, 11x13x2 cakes filled with strawberry filling in the can, then stacked 2 8x8x2 cakes filled with cake decor lemon filling, on top, inserted 5 dowel rods in the bottom cake with a cake board under the 2 on top. I made the made buttercream icing, I notice the bottom starting to come apart so tried to repair with more icing, when driving the cake to its destination, the bottom broke apart in the back where I tried to repair, the cakes where baked the day before. So I dont what may have caused this horrible disaster on the way to a baby shower. The top part was in good shape, Can anyone tell me what may have went wrong.

I'd guess it was from too much filling.

too much filling makes for a sloppy mess.. i learned this the hard way after i thought my cakes were looking perfect and i covered them. it wasnt until i stacked them that the bottom tier slid and made the cake almost a topsy turvy cake

strawberry filling in the can = pie filing? That's way too slippery for cake filling.

What type of dam did you use? And how long did you let it settle? Settling alone can take 12 hours.

I rushed my cake.. b/c out power was out for a few days so i didnt have much settling time but i used a pudding instead of custard and thats where i think i made the mistake.. but atleast i learned

HI Thanks for these responses, yes man (leah_s), I really think that is the problem, the type of filling, my dam was made with buttercream icing, I let it settled over night, I have used this filling before and the cake was ok, also I'm guessing, I forgot to cut off the dark brown baked edge. Which may have caused it to be, it was like a big sink hole in the back part of the cake.

I'm sorry leah_s, I meant yes Mam.

Filling for cakes - sleeved fillings. And not too much of that either. I even mix the sleeved filling with my whipped bc and it comes out like mousse.

I have gotten a request for a cake with strawberry filling and sleeves aren't available here. I was planning to use pie filling but I'm re-thinking that now.

I wonder if I can concoct something with strawberry jam. What consistency would you say the sleeve filling is?

Ok, with the next one coming up in a month, I will try that Sleeve Filling with the whipped bc.

I used the canned pie filling all the time as the base for my strawberry and raspberry fillings, I always add a ton of fresh fruit to it though so it's not too runny. I torte my cakes and only use a thin layer of filling and have never had a problem.

Try strawberry jam. Use it either alone or mix with buttercream filling. I just did a Groom's cake with raspberry jam mixed with buttercream. Made a great filling. Hope this helps.

Yes, I agree with Alvarga...I use seedless strawberry or raspberry jam. I put my dam around then a thin layer of bc and a thin layer of jam...no problems...yet!

I got a recipe on CC ... you mix one jar of all fruit jam with one box of strawberry jello. I let it set for about an hour before I dam then fill the cake. I also "butter" the cake layers with butter cream and let that crust for a little while before adding the filling. That filling tastes amazing too!

Thanks You Guys for these suggestions, just finished decorating one last night and did just the whipped bc, Well I have another attempt at 2 tier stacked cake this month. I wondering should I try the strawberry filling again, or what is the most stable filling for 2 tier stacked cakes using those plastic dowel rods.

Leah, what sort of whipped BC do you use? Still haven't found a BC recipe that I love.

They make canned filling for cake which is the consistency of jam...not pie filling. Look in your baking section.

if you only have or like the canned pie filling, heat up the filling and put in cornstarch to thicken it up.

Just be careful not to add too much of the sleeve filling to your buttercream or it will be too loose. Start with a stiffer buttercream than normal and add your filling littlw by little to make sure it is not loose or it will gush that way as well... This is my favorite way to do fruity filling. Raspberry is out of this world!!!

I have also used pie fillings as cake filling, but I mix in some clear, unflavoured gelatin and refrigerate it to make it more sturdy. That plus a thick icing dam has been fine.

I have also used the "canned" fillings, they work in a pinch just fine. I just make sure to have a stiff dam and don't over fill.

That is the ONLY lemon filling I use. (I don't like the taste of the lemon sleeved fillings) Comstock in a can.

Pardon my ignorance, but what is a "sleeved filling" and is this something I can get in the grocery store, or does it need to be made from scratch?

As for a delicious fruity filling, I use Raspberry Bavarian Cream. It sets quite firm because of the gelatin in the recipe, but it does need to be refrigerated.

Sorry to jump in but I have a question:

How thick do you make your filling? (By thick I mean not consistency but like how much do you put between layers?)

I use 1 16 oz jar seedless strawberry jam, 1 pkg. strawberry jello, plus fresh or frozen strawberries (add until you get your desired consistency and chill to firm up. I frost with butter cream first, dam with a thicker buttercream(mixed with cake crumbs if I have any) and then fill with the fruit filling.