Yesterday I had a cake (3-tier) that was going to have fresh flowers cascading down the side. When I arrived to set up the cake the flowers were not there yet. No big deal, I just finished assembling then I waited,and waited...
The flowers were over an hour late and the cake stood for that long in 85 degree heat (I know, I know that not hot but it is for us here 
). Then when I was putting the flower spikes in I noticed that the cake was starting to slide. I manages to pull the top two tiers off and salvage as best I could and had a wonderful understanding bride, but my question is was my pushing the spikes in causing it to shift or was it my dowling, or a combo of both or none of the above?
I've attatched a photo where you can see the visible slant to the bottom tier and the bulging that wasn't there before I started adding flowers. Any and all comments, suggestions, ideas would be helpful. I've never had this happen before 
How tall is the bottom tier? It looks like it might be a double tall? If so was it supported properly? Did you do a dam around the filling? A dowel pushed from the top through all tiers helps to stop sliding/shifting as well.
I feel for you on this one, thank goodness you had an understanding bride! It's amazing how some people react vs. others (bridezillas)
I used 3 spikes on the top tier, 4 in the middle, none in the bottom because I didn't get that far. The bottom tier was the same hight as the others (just dosn't look it because I had to "camoflage" the bottom of the others). Yep I used a dam and no they weren't sitting in the sun...I wouldn't allow that. The glare is just my stupid camera. Thanks for all the help, I think I'm just going to chaulk it up to bad luck and our unseasonable heat.
Thanks!
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