Ok well the last few cakes I have done have been two inch rounds that I have leveled and torted into one inch layers. Upon stacking the four together the sides cracked where the rim of the cakes meet at the top about a quarter of an inch all the way around causing the cakes to colapse from the inside edge upon icing. has anyone had this problem ? I am using the wilton large cake lever. and using doctored cake mixes..... I have never had this problem with my scratch mixes.

anyone?

Are the layers flat- are you leveling the cake in some way before you split in through the middle?

There are several ways to flatten or remove the crown of the layer. It is necessary to have a flat surface to place the next layer.