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Hi,
How do you go about filling a victoria sponge cake with jam & butter icing which will be covered with fondant? I have never done this before. I always fill my cakes with butter based filling, One customer want it this way & I dont want the jam to ozz out from the sides. I think this is very common over in the UK. I am in Ireland. Thanks a mil

Thank you so much for your prompt answer. It was very helpful. I used white choc butter cream to make the dam around and it came out nice & stiff.
Thanks a mil

The best way I find is not to overfill with the jam. Before filling, first make a stiff buttercream dam about 1 /2 ” in from the edge of the cake layer, then fill with a little jam and the butter based filling. The dam will prevent any over spill of the filling. Place the next layer on and gently push down before doing the next layer. Once all the layers are done, loosly cover the cake with cling film and place something like a cookbook or a plate on the top and leave for a few hours to settle the layer and to allow any trapped air to escape. Crumb coat and proceed as normal with icing. I rarely use buttercream and jam together, when I do, I find this method works a treat for me.

Hope it helps you too. 🙂

You’re so kind for giving feed back. I’m so pleased you found my suggestions helpful. xx 🙂