UGH! I had a cake order due today. When constructing the top -- the cake part cracked. I thought that it would be okay if I just iced it -- thinking it would crust up, and be fine. Last night the first crevice appeared -- luckily it was a horse themed cake, so I put more brown sugar on top to mimic dirt. Needless to say -- during transporting, the whole cake cracked in half. I had to push it together and add more brown sugar -- it looked like a disaster and now I am feeling sick about charging for inadequate work. Thoughts? Suggestions?

I know how you feel. I once made a cake that ended up being kind of dry; and I felt so bad for charging for it. But I just remembered that it was only like my 4th cake, not my 400th. Things happen and now you learn from your mistakes!
Were you able to hide the crack, or was it very obvious