I have a buttercake recipe I use ALWAYS. I got it from my teacher and it's always been perfect. I made two cakes in 3 inch pans, the only different thing I did was insert a rose nail into the bottom of the pan. The cakes were really moist but that's bad - they were falling apart when levelling and torting, then my buttercream melted. It's really cold in my kitchen. I figure the buttercream was too much milk but the cake recipes have been the same.

Would the cake nail really cause them to do this?? I have an order for tomorrow and I'm starting ALL over again.

Weird. It sounds like they were underbaked. I don't think it was the cake nail.

They baked for 1 hour and 30 minutes...they weren't raw at all, I have had that happen before. They looked awesome but totally fell apart when it came to layering.