Instead of a dam for my filling I cut out a circle about 1/4 in from the edge of the cake and about 1/4 inch deep. That's where I put the filling. I have had good luck with it. This is something I learned from an English baker.

Yes, I have done that with some cakes, I have also just made a ring tunnel in a cake and filled that area with a filling like berries and then put a coating of a more stable buttercream over it.
Along with the stiff buttercream dam holding in a filling though, another reason I use it is that that 3/4 inch dam makes sure that my top cake sits very level and kind of anchors the top cake. Whatever works for the individual right?
Hugs Squirrelly

Wow, I have never thought about doing that. I wonder what others think! Thanks for the tip though. ~Josie

I have never heard of that. What a great idea of course it's just another excuse for me to eat cake scraps. I do the icing dam around the edge but I also don't put my filling all the way to the edge of the dam. I let the weight of the upper layer(s) including the icing to weigh down and push the filling to the edge of the damn. Does that make sense?

I'll have to give your idea a try.



Amy

That is a great idea! I am still getting the hang the filling. Sometimes not enough...then way too much oozing out even with a damn of bc.
Do you just cut out the middle circle with a knife?

That's a great idea, especially for a runnier filling, like fresh fruit.

I would still do a dam around the edge. Just to be sure! Once it leaks out you have a mess!

Thanks for the tips!!

that's a great idea thanks for the tip..

Another great idea from the CC folks. I think I'll try this.
Tabby

Yes, the instructor I learned with recommended doing it this way. You can get more filling in and less chance of pushing out in the center. I just did this for the first time last night too! I did still do a dam around the edge though.