I am OK now, I have a bit more time ( only 2 specialty cakes and sheet cakes this week)and feel the need to extend the details of that day.
I have to admit it is my fault, it was slightly rushed, and more over, I had an extern I allowed to do a few tiers while I worked on other things, so SHAME on me TWICE!! I am supposed to train my extern and keep a close eye on progress or lack there of, no I am not trying to shift blame at all (HONESTLY)
Truly most of my cakes are very scrutinized and from here on will be more so.
The cake flavor was spot on it was made from scratch as are the fillings and frostings as well as the fondant.
I do have to say the ribbon was wider than it should have been, however if I had been a professional and paid the type of attention I should have at the very least I could have extended each tier 1/2" or more and it may have looked better.
I do have to say even counting years back this is the ugliest cake I have ever made and will do my best to forget about it quickly.
I truly appreciate the opportunity to belong to a group like this that cares as much about cake and quality as I generally do.