Welcome to the Cake Decorators Q&A

I don’t routinely use jam in my filling but have had a couple of requests for it recently. Whenever I do use jam I seem to end up bulges in the sugarpaste the following day although it is smooth when I finished applying it.
Help! Thanks in advance

Hi cahoots

Perhaps you’re using a little too much jam and it leaks out of the layers. Try piping a butter cream dam around each layer, let it crust over or chill it and then fill the middle. The dam helps contain the filling and stops any leaks.

Thanks madeitwithlove, I’ll try that! Thanks again.