Hello, I have two questions. I tried stacking three layers of cake to make it a tall one, but it fell over once I got the fondant on it. Is there a trick to making tall cakes? I had a pudding filling, maybe too much?
Also, I've only been working with fondant. How do you stack buttercream frosted cakes without messing up any of the frosting?
as far as it sliding, too much filling, and no dam could be the cause. Stacking buttercream cakes, I pop mine in the freezer for about 20 mins, then stack, the BC gets nice and cold and smudges less easy! HTH!
If it was three 2" tall layers for a 6" tall cake, the layers can slide apart with only BC as the filling if they weren't leveled. Skewers can also help to keep them together.