Cake Decorating Community - Cakes We Bake

This weekend I did a cake. Chocolate cake with a cookies n cream buttercream in bewteen layers and covered in fondant. When cutting the cake, the icing was not as thick as I had layered on, seemed the icing had actually soaked into the cake some. The buttercream recipe was with all butter. What should I do for next time. HELP!! Thanks! 

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Ashley, why don't you share your recipe.  Maybe someone can spot the problem.

I'm thinking the recipe is too soft to be used as a filling.  Being all butter it will compact a bit as it warms up.

Well Ashely

If I am doing a filling I always spread a thin layer of either bc/ royal icing or light apricot jam over the cake first to "seal" the cake first.  I found that out the hard way like you. I had put in a filling, and like you it had been absorbed in the cake.

Hope this helps.

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