Hi everyone, love this forum so many good tips.

One thing I hope someone can maybe help or suggest something is, I would like to get my buttercream filling in cakes to be a decent thickness, like you see on the programmes on the tv like amazing wedding cakes etc.  They seem to fill their cakes, stack them (and nothing squishes down)! another thick layer of buttercream, in the fridge then fondant it.  Later when its cut, it has a lovely 1/4 inch of buttercream in the layers.

I've made it thicker and also added melted chocolate (white for vanilla and dark for choc cakes).  It helps slightly, but not quite right.   Anyone have any ideas as be nice to have a decent filling and not a thin layer when its cut!  

AI use a scale when filling my cakes to make sure each layer has an even amount of buttercream.i just put the cake on the scale and then add the buttercream. You can experiment with how much filling you like between layers and once you find the thickness you like, the scale makes it easy to be consistent. Not sure what kind of buttercream you use but smbc hold. Up nicely between layers.

AA thick dam will hold in the filling and allow for a generous layer of filling in the cake. I would suggest using a very, very, very stiff buttercream dam on your next cake.

Try large dot tip "Wilton # 12". Using pastry bags with tip # 12 apply filling on the edge of cake all around. the put filling inside the circle and level it with the filing on the edge of cake. "Ateco" has even larger dot tips.