I'm making a 2 tier cake with bavarian cream filling. The top tier is an extended cake, with 4 thick layers of cake and 3 layers of filling. It's about 6.5 inches tall. My problem is that the cake is wobbly. I put it in the fridge to let it set before I apply the 2nd coat of buttercream around the cake. My fear is that when it comes to room temp (at the event) it will become wobbly again and tip over or look crooked 

Should I remove the bavarian cream from the middle layer and use buttercream instead? (so it'll be bavarian cream, buttercream, bavarian cream). I'm thinking it may stabilize the tier better. But, I'm not sure.

PLEASE Help! Any tips?!!

Thanks!

Could you put some dowels or straws through the tier to hold it together?

Yes, I plan to put a dowel in there to secure it a little. I'm just worried it'll still be too liquidly of a filling and slide around a bit.

You should disassemble and put supports in for every 4 inches of cake.  With that Bavarian cream it's kind of a disaster waiting to happen.  Good luck!

Yes, you'd basically be building a cake on top of a cake.  So dowel at 4" and then put a plate and then keep building your cake.  Make sense?

When it comes to extended tiers you basically want to treat them like 2 tiers in one cake.

So basically you have 3 "tiers" overall in your cake.  This means you need support holding up the extended tier, and also supports holding up the top half of the extended tier

Bottom Tier - 2 Layers of Cake, 1 Layer of Bavarian with a super thick buttercream dam.  Put supports in this to hold up the extended tier

Middle "Tier" (Bottom Half of your Extended Tier) - 2 Layers of Cake, 1 Layer of Bavarian with a super thick buttercream dam.  Put supports in this to hold up the top half of the extended tier.

Top "Tier" (Top Half of your Extended Tier) - 2 Layers of Cake, 1 Layer of Bavarian with a super thick buttercream dam

Thank you Annie and TheNerdyBaker! I'll use your suggestions.