how do i keep a layered cake from sliding off the other layer? i made a layer cake w/icing in ctr and it started sliding when i was putting on the final touches. came out "ok" but i m not sure why this happened.? i used canned frosting (thats what they wanted) and made a thick inside layer of circles. i did as a favor and didnt chg and you couldnt tell but i knew it! any suggestions would be appreciated on how i can stop this in the future. thanks in advance gizzmo 
You can sprinkle a 50/50 combo of powdered sugar and cornstarch, or just the sugar, on top of the filling. I often use stiff BC or ganache on the top of the cake before I fill it; also on the bottom of the layer that sits on top of it. Be sure to use a stiff dam, too.
You can also mix a bit of icing sugar and powdered gelatin like Knox in a strainer and shake it on.I learned this from a food network TV show when they were assembling a huge spongecake wedding cake.The pastry chef did this with each layer.He said the gelatin acts as glue so the layers won't slide.
Sorry for the newbie questions but I had a similar problem.
Do you put the icing sugar & Gelatin on the cake itself or on top of the icing in between the layers?
Also is icing sugar confectionary sugar?
Thanks 
In between each layer as it was a slippery filling along with a raspberry preserve.Yes..Icing sugar is confectioners sugar..Sorry..here in Canada that's what they call it!!
Thanks so much for the info - I just joined this board a couple of weeks ago and can't stop reading it. You all are amazing with the tips and photos of inspiration.
Thanks again !!!
Happy Baking !
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