Hi there! This is my first post! I had a 2-layer 6" cake that I torted and filled. That thing had straight sides and level top when I was done with that step. But, when I was through icing it, the cake was leaning like the layers shifted while I was icing it (and I did use thin bc). Anyone know how to prevent this in the future?
Thanks so much!
Dowels would be appropriate in this situation unless she had another cake to set on top - and they would go in after it was completely iced anyway. The reason this happened is because your filling was loose enough to slide with the pressure of your icing. You need to use a stiffer filling, less of it, thicker icing dams, or chill the cake and let it settle before having a go at it. I am more a fan of the latter suggestion. I fill all my cakes the day before I ice them to let them settle and solidify.
ICK! I have heard of that but I haven't tried it and don't think I will. Besides the fact that your customers will not be expecting it and may have a dietary or religious aversion to it - gelatin has to be soaked in water and warmed to be a smooth consistency for 99% of all uses. Maybe it will soak up enough water from the filling to get completely soft and maybe not. How will you know without cutting the cake? Do an experiment: take gelatin and sprinkle it over water to let it get fully wet. Now put some in your mouth. You will still be able to feel all those grains and it doesn't taste good. And have you smelled it?? I repeat, ick! 
It would be better to use gelatin IN your fillings to thicken them.
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