Since I am Miss Light Bakery, and sadly, a sugar fiend, I make a lot of cake. Lately, I've been playing around with Italian meringue icings, seven-minutes and White Mountains. (I gotta admit, so far they really don't satisfy my icing jones. They're too sweet, and don't have enough body. But anyway.) In pictures, I see layer cakes with these things. But whenever I've put them into layer cakes, they collapse in the middle, leaving nothing but a sticky syrup between the layers. Is this normal? I've no idea; I grew up with cream icings, and as far as I know have never had a meringue icing other than mine. It happens with both types: sugar syrup, or stovetop double boiler. I don't know what I'm doing wrong. I use my thermometer; I heat everything to the recommended temperatures; I beat until cool; I read Rose Levy Berenbaum. Are there some secret tips for this? Or do food stylists simply cut layer cakes with meringue icings twenty seconds after assembly?