I have had this problem before, but I made a cake that began tilting by the time I delivered it! The cake was a doctored French vanilla cake by duncan hines. Before carving, I placed the layers in the freezer, double wrapped, and put in the fridge to finish thawing after I carved. The cake was 4 layers tall, with a piece of cardboard with 5 dowel rods placed inside for support. (The dowels are the little pack I found in hobby lobby) I am still new to decorating, so I have not had much time to practice. What could I be doing wrong? Are my cakes simply too soft and moist? Any help would be greatly appreciated. Hopefully I can get my pictures uploaded to the post of the cake, one right after I finished, and one of what it looked like several hours after I delivered it!
Ok, so I can not figure out how to add the photos to the post so please just check out my pictures of the purse cake! I have the befores and afters on the same post to make it easier!
put in the fridge to finish thawing after I carved.
Could be that your cake wasn't allowed to settle at room temperature out on the counter. Chilling for 20-30 minutes is okay after a crumb coat prior to covering with fondant, but refrigerating isn't necessary (unless using a perishable filling).
The cake was 4 layers tall, with a piece of cardboard with 5 dowel rods placed inside for support.
Your cardboard was placed in between the 4 layers, right?
(supports and a board for every 4" of cake height like this: http://www.wilton.com/cakes/tiered-cakes/dowel-rod-construction.cfm)
Are my cakes simply too soft and moist?
Probably not... if supported properly, the weight isn't on the cake.