Hi! I made an 8" round 3 layer red velvet with cream cheese and an 8" round 3 layer peanut butter with chocolate frosting, it also had chopped up reese's between the layers. Both cakes did the same thing...the top 2 layers fell over when sliced. The bottom layer was "glued" to the board with a bit of frosting as I usually do. They both were crumb coated and put in the fridge, then final frosting and back to the fridge. The tastes I had of the cut off tops seemed moist enough, and they had a good "hand feel" when i pressed on them as part of testing for doneness. I cut them both by cutting a giant 1/4 of the cake hunk, then cutting that hunk into about 1" slices starting at the outside going into the middle. The middle 1" slices were cut into 2 pieces. I know the knives they provided for cutting were too small, more of a steak knife than anything. So, what happened? Were they just not dense enough? If so, how do I fix that? I've never had a cake fall over before.Thanks!