1. Start by anchoring your cake to a cake drum with a smear of frosting.
2. Place cake "face down" onto drum. Pip a thick border of frosting around the edge of your cake. This is a dam and will keep you filling from oozing out the sides.
3. Fill space with a filling that is thick!
4. Place next layer "face down" atop the filling and smooth out the dam frosting.
It is important to let a cake settle after damming and before frosting.
I let my cakes sit loosly wrapped for 2 hours prior to frosting.