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!  

Have you read through the "Everything You Wanted to Know About Buttercream" thread on this site?  It's an old thread, long, but has a lot of really good information on it.  It'll take a lot of reading, but may prove to be worth your time.