I have no idea unless one of the dowels shifted or was uneven. Was your cake well chilled?
Usually that is a sign that’s the base board was not Board? heavy/thick enough. What did you use? Was it a cake board? A drum? Single layer foam core? It also looks to me like the upper tier compressed down into the bottom tier. Was it on a cake board? You mentioned supports were used what did you use? Wood dowels or straws? Was that upper tier on a cake board? A third possible contributing factor: the icing was dry—-the wrong consistency... and lastly... was each layer leveled before adding filling & stacking. I’m thinking the cake cracked —from not being level or no board under it. Supports do nothing if there is nothing “hard” (board) to hold up
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