I am bummed! for the second time a cake of mine slided, I mean the top layer slided when the cake was cut. I don´t get it , I put a damn on it, I iced it well, so how can I prevent this?

What kind of filling did you use? Did you make sure that the filling did not go above your dam?

If it is a fruit filling, I always put a thin layer of bc beneath the filling to prevent slippage. Hope this helps!

Give the top a gentle push down so that the cake and the dam have made a connection. That should help.