Oh man, my receipts looked exactly like that.

Moisture from the syrup can make those thin layers soggy fast, especially in a humid kitchen like charlie269 mentioned. You might try chilling the layers before stacking next time to help them set up. It's a small change that can make a big difference with a tricky cake.

Nah, it's just a dead tree.

Oh man, I totally get that feeling. My first blade grinder was a game changer from pre-ground, no doubt. But switching to a decent burr grinder was like a second, bigger wake up call. The difference in how even the grounds look is huge, and my coffee got way less bitter overnight. It's a whole other level of fresh.

Thermal cameras are absolute game changers for that kind of ghost problem. Mine found a cracked solder joint on a board that would only act up when the sun hit it just right. It's now a permanent part of my troubleshooting kit.