Yesterday, I used CakeMommy's blackberry filling recipe (which is AMAZING if anyone is looking for a good berry filling recipe). This was my first berry-filling experience. I wasn't sure how thick to make the berry filling layer as I was topping the berry filling with a mascarpone filling (which was also divine). I decided to make the berry layer half as thick as the mascarpone layer.
Anyway, when I cut the cake, I noticed that the berry filling was extremely thin and it may have even seeped into the cake. I did make sure that its consistency was very thick when I prepared it (it was just as thick as jam when I put it on the cake).
Did I miss a step? Was I supposed to put a layer of buttercream on the cake before putting on the fruit filling to seal it and prevent seepage?