This is the 2nd time this has happened to one of my cakes. I made a 3 layer gift box cake this weekend. Each layer of cake was probably about 1/2 inch - 1 inch thick and then filled w/ cookies and cream filling in between the layers. It wasn't a tier cake, so I didn't dowel it. By the time we delivered the cake it started sinking on one side and all the corners of the cake started sloping down. I'm not sure if I'm making my layers too thick or the filling too thick or what the case is. Or could it be the frosting dam not being thick enough?

Can someone tell me what I'm doing wrong?

BTW this is the 2nd time this has happened to me. However, I've done other cakes the same exact way and not had it happen.

The cake needs to settle for a little while and if the sides are sinking then perhaps you are not filling with a even layer

a lot of bakers don't tort their cakes for this reason but only put filling between layers. That's me unless it is a very dense cake or the cake is a little on the dry side. Did you build a damn first and let that crust a lttle before you filled it. What kind of filling was it. I had trouble with a lemon curd filling this weekend because it just wasn't stable enough. Don't know about the cookies and cream. Is that from Whimsical Bake House?

perhaps your filling is in too thick a layer?

Where do you live? Could it perhaps be too hot for your icing to stand up to the heat?

I'm in Houston and that stuff happens to me if I use my favorite all-butter buttercream icing. I've learned to add about 1/4 Crisco to the buttercream -- it seems to stand up to any heat and humidty Houston can offer when I add the Crisco.

Yep, I built a dam of frosting before I filled. Also, it was a cake that wasn't refrigerated after being decorated. It was delivered as soon as the cake was finished. Same with my other cake this happened with.

I'm not sure if this is the Whimsical house recipe. It's the cookies and cream recipe from the recipe section here. I guess it could be a number of factor's.

I have found with practice over the years, it is much better to bake 2 cakes & fill rather than bake a cake & cut it to fill. Maybe your cakes were too thin? I don't know if one inch is thick enough. Also, when you fill your cakes....use a pastry bag with just the coupler in it. Then it's even all over. Then just spread w/the knife.