I think it is the height of the dowels you are using. You must not be getting them all the same height and this can cause the layer to bulge with the weight of the one above it or just it alone. I freeze all my cakes for a few days and then I let them set out to defrost so I can ice them and I don't have this trouble, not even with fondant. I would go with the sps system and add it into the cost, it really works well.
5/9/13 at 6:57am