I need advice from experienced bakers because I cannot figure out what I’m doing wrong
Every time I make a layered cake and chill it overnight, the layers slide slightly once I take it out and start decorating. The frosting consistency seems fine, the cakes are cooled, and I use dowels for taller cakes, but somehow they still shift just enough to ruin the clean edges.
Is this usually a filling issue, a temperature issue, or something with stacking technique? For context I mostly use buttercream and soft fruit fillings.
Would love any very specific tips because I’m tired of my cakes slowly turning into the Leaning Tower of Pisa 🥲