Well, I am not saying every cake will have problems, just that some cakes may cause problems. I would personally rather be safe than sorry and since I had that personal experience, I would rather warn others than let them find out the hard way. Incidentally, because I was suspect of how this cake would hold up, I kept an eye on it and was able to rescue it. Since it wasn't for a customer, it wasn't a problem. I am not an inexperienced person, I have done many, many cakes.
But I have seen numerous accounts of cake sliding and tipping over, on the Wilton site and in emails I receive. Multi level stacked tiers, wedding cakes. Large cakes of several tiers, not just two or three. Not cakes that were only 4. 6 and 8 inch cakes.
Like I said, take a look at the Wilton Wedding cake books and they all recommend a more dense cake like a pound cake. Like I said, the local bakery refuses to do more than a small two tiered cake unless it is a pound cake. Their cakes are cake mix cakes, made as per box instructions and they have been in business for more than 30 years.
I worry when someone is making a wedding cake that they may have a disaster like has happened on the Wilton site many times. But my worries are for the customers, after all you are making a cake that many feel is the centrepiece of the wedding. I feel a responsibility to make a wedding as perfect as possible. Personally, I find a lot of folks just take chances on wedding cakes. I don't believe in taking chances on ruining someone's special day when you can avoid that by cutting back on the oil, adding a pudding mix, adding some sour cream or using a recipe that makes a more dense cake.
Just my opinion,
Hugs Squirrelly Cakes