AI've never really had an issue with any cakes before these last few ones. The last two cakes I have made have had sides that have slumped over. The fondant kinda doubles over and the whole thing just looks stupid. This has only happened when I fill my cakes with Chocolate Mousse and Vanilla Custard. I make sure the cakes are refrigerated and that my house is air conditioned. As for now, Im staying away from all chocolate mousse and vanilla custard. Can anyone give me some advice or help as to what to do or if this has happened to you? Chocolate mousse in cake is my favorite, so Im desperately trying to find a solution.