I was just curious as to how much filling everyone uses in their cakes? Sometimes I've been told (mainly by mom) that I'm using too much. I asked my instructor what a decent amount was and she said it was a personal choice. Is there some sort or "norm" for fillings in a cake?

I think it depends on the filling....When I use the fruit fillings, I tend to use less because I don't want to take a chance of it seeping out...When I use the same icing that I'm decorating with, I use more.

I use 1/4 inch to 1/2 inch filling per layer if it is a creamy filling. If it is pudding, fruit, or loose base, I use a thinner layer to avoid oozing and sliding.

This is an interesting question. I'm curious what others do, too

I make my dam out of my BC with a bag and coupler with no tip. I put the dam around the middle and then fill my filling with that. So however thick that is?! I like using it that way b/c it's consistent.

Same here....I make sure that my dam is just a little higher than my filling!

I use a double row dam with tip 4B.

I think does depend on the filling. Some fillings can be the same thickness as the cake and hold up while others would ooze out if you did that.