I'm sitting here, crying and VERY emotional...because all you wonderful folks have reached out to me to make me feel better. Me, a stranger. This is such a lovely cake community, and I am truly blessed to have found such a caring environment. I know for a fact I wouldn't be doing cakes at all, without you kind folks.
I've wracked my brain and I am doing nothing that I didn't always do...I do refrigerate my cakes (mainly because I feel they are "safer" in there than sitting on my dining room table for two days--I have a separate fridge I use exclusively for cakes). But I've always done that. I guess I could try to NOT put them in the fridge. I usually deliver them all stacked (and because they are cold, they never budge; I've even delivered a 5 tiered already stacked and nothing moved, and did not use a center dowel).
And for those that asked, this cake is all buttercream with only fondant accents, bows and pearls. I have never done a cake in all fondant, and until I read your replies, I didn't realize that those types of cakes got blow outs too! More to worry about (for when/if I do a fondant covered cake).
Hubby just hates to see me get in such a funk when the cake isn't PERFECT, and it never is, is it? Maybe I don't have thick enough skin to be doing this. I appreciate all y'all saying I have talent. You're very kind.
BTW it took some searching the pic to see the bubble so I don't imagine it will be noticed in a dim reception hall.
