Hi Kathy! To achieve the layered fillings like we have here, you'll want to pipe a ring of buttercream around the edge of the cake and then chill the layer until the buttercream is firm when you gently press on it. Next, you'll spread the jam inside the ring of buttercream. For the layer of raspberry buttercream, you'll flavor your frosting and then pipe it on top of the jam so it is level with the ring of buttercream — piping the raspberry buttercream is much easier than trying to spread it over the jam. Then chill the layer again to firm up the frosting a bit. While the first layer is in the fridge, frost the bottom side of the second layer with the vanilla buttercream then place the cake layer, frosted side down on top of the first layer. We hope this helps and happy baking! 

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