I just started doing stacked cakes. This would, actually, be my second. PLEASE help me figure out why this happened. This is my sister's 30th birthday cake...well, was. I stacked it and crumb coated last night, and chilled it overnight in the fridge. It held up beautifully. I took it out this morning and let it sit on the counter for about 5 or 6 hours, until the moisture had evaporated from it coming to room temp.
I applied the buttercream over the crumb coat, and thats where things started to slightly go south. It started to lean a bit. I figured maybe because of the height (10"), that because i was pushing too hard one one side during icing, i had caused it to slip a little. I admit, I am guilty of trying to "push" it back into place when it started looking lopsided.
This is my construction- stacked a filled 3" tall, 6" round, and a 2" tall, 6" round, then doweled with five regular drinking straws. Put one last 3" tall, 6" round filled tier with a cake board underneath on top of that, then crumb coated. This is a betty crocker french vanilla cake mix, with crisco buttercream filling and icing (my sister's fav...not mine!)
I feel so disheartened, and feel like I should just give up the layer cakes and try to stick with cookies and sheet cakes. This is my sister's cake, so i was using the opportunity to try something new. I sent my husband to the store for bubble tea straws, which I read on these forums are much better for stacking.
What do I do?
starting to really go!
After checking the freezer, and just HAVING to laugh at this awfulness...