The bottom layer is/was two layers of chocolate, sliced into 4 layers and filled with cream cheese frosting. I put in 6 wooden dowels. The 10" layer is/was white cake, torted into 4 layers, filled with a lemon filling that I bought at a bakery shop. It has 4 wooden dowels in it. The 14" layer seems to be okay.
I sliced and filled the cakes and crumb coated them last night. The first sign of trouble came this morning. Both cakes were bulging out between the layers. The chocolate cake had puddles of a pale orange syrup that appears to have leaked out from under the bottom layer. Chocolate cake - white filling - I don't know where the orange syrup came from. I put a blob of frosting on top of the 10" cake preparing to ice it. The cake literally fell apart. It looked like a landslide had happened. A few minutes later I moved the 18" cake and it started the same landslide. Huge chunks fell out (or fell off). Needless to say there is absolutely no way to repair either cake.
I'm wondering if I put too much filling between the layers making them too heavy. Or did I do something else wrong. I am now in the process of baking more cakes. I am afraid to try torting them again. Does anyone have any idea what happened? I will greatly appreciate any help you can give.