I have a cake that is due in a few hours, and it is a complete disaster. I don't know what to do, this has never happened before. This is for my first paying customer too!
I had my cake torted and ganached it was completely straight all around. I had it in the fridge to set the ganache, now after having covered it with fondant, the fondant sweated, and has pretty much melted, air bubbles have formed everywhere, and it appears as though the lovely ganache underneath is melting too, the once straight edges appear to be collapsing. This was just a simple 9 inch round cake, and I never anticipated such a mess, I'm at a loss to know what to do.
The weather where I am has been stormy and humid all weekend, which I think has something to do with it, but can it really have such a profound effect on my cake?
Any comments or suggestions would be most welcome.