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Rasberry filling slippage

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I made a fabulous chocolate cake with a rasberry filling; one problem though, the filling made the layers slippery and the top layer practically slide off. I used seedless rasberry jelly; do I need to stabilize the jelly before using to avoid slippage?

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  1. You can insert bamboo sticks to stablize and snip off the excess.

    Or you can pipe an ring of frosting around the edege then, fill the center with the jam.