It should have been perfect. A 6 inch white birthday cake. 4 layers, fully/correctly cooked, domes sliced off. It was encased in a correct Italian buttercream (sugar cooked to 248°F) with a strawberry "jam" layer that was set with agar powder. The cake itself was pretty even (squared off), at least on the outside I served it at a party in a kitchen that might have been as warm as 85 degrees (lots of people, no AC), but I don't think anything melted. The cake was tall, but not excessively so.
We cut a few slices, and then when I turned around the upper disks of cake fell off!
- Does a 4 layer cake need dowels then? And then be cut by someone who knows what they're doing?
- Or is heat actually to blame?