Hello,

I am baking a tiered cake for this weekend and the birthday girl would like a chocolate filling in one layer and strawberry preserves in the other layer.

I know that I need to create a dam with icing to keep the filling from pushing its way out from between the layers.

But I was wondering should I use something to "seal" the cake so that the cake does not absorb the filling and get mushy??

Any help would be appreciated!!!

Thank you for your time!!!

It would depend on how 'runny' your filling is, and how long it is going to sit before being served. I have put pudding (made with 1 cup or 1.5cups milk instead of 2), and it's been fine for a few days. Same thing with the preserves. If your preserves are runny, or you are concerned, you could put a crumb coat of buttercream on the cake before you pipe the dam and put the filling in.

I am new to cake decorating, so I am clueless on how to fill a cake. Could some please give me step by step instructions on how to fill a cake? Thank you in advance.

I will be using a thicker consistency Chocolate Filling (much like a pie filling) and the preserves should be pretty thick right out of the jar so I was hoping to just use it like that.

I think i will be filling the cakes and decorating on Friday night and then I have to deliver and set up the cake on Sat at 530pm. Cake will be served about 730pm.

The crumb coating of BC maybe is a good idea just in case.... I just wasnt sure if the strawberry preserves would absorb in the cake and make it mushy!!

Thanks!!

I very often use jams and preserves as fillings for my cakes. Sometimes I do as suggested...a crumb coat to act as a barrier to the cake. I don't do it all the time, though. The jam will soak in a bit, but in a good, tasty, make-the-cake-really moist kind of way. And it won't soak in very far. You can really do it either way.

HTH,

Teresa