I think people who can help you will need more information. What kind of cake, what type of icing, is you cake cold or room temp, what's your normal frosting technique?
It's a marble cake and I have used it before with no problems. Just my buttercream icing. It's at room temp. The crust of the cake is a little light, but my toothpick came out clean, do you think it could be under baked?
Sometimes marble cake, because the two batters can cook at different times/rates, doesnt hold together well once it's baked. Try to work with frozen layers.
