How do you keep the top layer of a 3 layer cake from slipping off?

I am making an Italian creme cake with buttercream frosting. In the past the I have had to add long skewers to the cake to keep the layers from slipping. I add small Italian flags to decorate the skewers. I would rather not use the skewers. Any ideas?How do you keep the top layer of a 3 layer cake from slipping off?
In addition to levelling the tops of the cake with a cake leveller, dental floss, or a sharp serrated knife, good icing techniques can help. Your buttercream frosting may not be thick enough--add more powdered sugar. The other really good way to make them stick together is to fill the layers first, let the icing crust a bit between the layers (you can skewer it to help the icing set, then remove the skewers later), then ice the outside. When I do mine, I do the filling first: I pipe a thin line of icing all the way around the bottom cake layer, 1/2 an inch from the edge, then put the rest of the icing inside the line for filling. While that icing is still a little wet, put the next layer on top and repeat the process. When that's done, add the final layer with the flat bottom up. If it's slipping, put the skewers in, then let the cake sit out for a while to let the icing crust over a bit. When it's safe, remove the skewers and ice the outside and top of the cake. Also, if you're working in a very warm area, the buttercream might be melting. If you're using margerine rather than butter, the icing won't be as stiff. If you've added more sugar, turned the AC on, and have done all you know how to do to fix it and it's still not working, try another kind of icing or substitute butter-flavored shortening for the butter in the icing recipe. Good luck!How do you keep the top layer of a 3 layer cake from slipping off?
Are you cutting the cake to create the layers, or baking the layers separately? The only reason I can think of a layer to slide off is if the layers aren't even and flat. Try slicing your cake into layers with a cake leveler, or using the leveler on each of the layers to take the dome that forms on the top of the cake while baking. Also, when you add the frosting to each layer, much sure it's even as well. If you don't already have a leveler, you can pick one up at any store that sells cake decorating/baking supplies for about $3.





You can make a cake with any amount of layers...just as long as they're even!
mayb u should use really thick icing!!!








smooches!!!


im sweet 2
use dowling or toothpicks
have some one with gloves hold it
put icing on the buttom its will stick or go to betty crocker.com
use doweling like they use on food channel..........