Had to make a communion cake this weekend - a 3 tier one. the bottom was a red velvet (with CC filling), middle tier a strawberry with b/c and the topmost a chocolate cake with mocha pastry cream filling and all covered in fondant. It turned out exactly as the pic the client sent. I had to deliver it to her place abt a 45 min drive. by the time i got there, the cake seemed wobbly...the bottom layer seemed to tilt a bit. I think bcoz the bottom layer being red velvet with the CC filling got a bit too soft. Am i right? i did use dowels but the cake got top heavy i think. Has anyone else had this problem. This was my first attempt at making a 3 tier cake and I'm wondering what i did wrong!
Cream cheese icing being "too soft" is usually in reference to it being used under fondant and causing air bubbles or other problems with the fondant, not structural problems. I'd say the problem is with your support system.
I see that you used dowels. How many did you use? How did you level your cake?
Where did you place the cake for transport? Backseat, floorboard, trunk?
By answering these questions maybe we can help you figure out what went wrong .
BTW the cake is really cute.
Cake doesn't support cake. It's your support system that caused the problem. Mamaw asked good questions. The cake was transported on a flat surface, right? Certainly not on a car seat.