Of course to add to my anxiety last weekend I did a very simple two tiered wedding cake with yellow cake and buttercream and I get a text from the brides friend saying that the bottom tier had split and collapsed. When I decided to google and see what went wrong which looks like the cake I baked wasn't sturdy enough ( I used a basic yellow cake recipe) The cake was very soft and was starting to crack before I even stacked the tiers. So I have learned my lesson on not using a yellow cake recipe for wedding cakes. I tested out a pound cake recipe this weekend that came out much sturdier and was tasty so I plan on using that.
Anyways I guess my question is does anyone have any suggestions for this cake? I am so scared I am going to add too many dowels and create the swiss cheese effect or I am going to add not enough dowels and cause the cake to be crooked or collapse again! I guess I also need someone to calm me down because I normally do not ramble this much. I apologize for such a lengthy post but I have already had 2 nightmares this week about this cake! haha