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Tried a 4 tier wedding cake for my sister, it became a leaning tower of buttercream
Last Saturday I spent 7 hours on a four tier cake for my sister's backyard wedding in Austin. The bottom tier was fine but by the time I stacked the top two, the whole thing listed about 15 degrees to the left. I used dowels and cardboard rounds, but the middle layer was still too soft even after 2 hours in the fridge. Has anyone else dealt with a cake that just refuses to stand straight, or do I need to invest in those fancy cake pillars?
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