I've made many cakes, and in general they turn out as expected, which is good. But a few times, when I have soft filling, like custard or whipped cream, I find the top layer eventually "squeeze" out the filling and it oozes out the sides.
Besides piping a roll of buttercream around the edge (which I don't want to do because I don't like buttercream) what else can I try?
I was thinking maybe hiding toothpicks inside? help prop it up? Or maybe hollow out parts of the cake to make a concave layers of sorts.
How does a bakery do it?