Okay down to business; my nephew's first birthday party invloves making a cake. I wanted to make a really good one, decided to do a 6'' and 9'' stacked. I used really big sturdy straws. The stability of the cake was good but the fondant not so much. The bottom was a zebra inspired cake and the top was blue. I made the fondant two days ahead(MMF) and tightly wrapped and left in a cool place.I iced the caked with a boiled frosting. Could that have been a problem? I started rolling out the fondant and noticed it was sticking so I added sifted powered sugar. I covered the bottom layer added the stripes and then placed in the freezer ( maybe that was the first problem). IT WAS SO HOT AND HUMID THE FRIDGE WAS GETTING OPENED EVERY FIVE SECONDS.
The top tier was fine when I covered it, I pulled out the bottom from the freezer and added the straws and proceeded to stack and it was fine. I then placed the cake in a cooler space with a fan on it. I came back later and noticed a side bubble and the fondant was pulling away from the cake. I popped the bubble and attempted to smooth but it was soooo sticky I couldn't even smooth it! I added some decoration to camoflouge a rip I seen coming. I left and returned to check the cake and noticed that it began to tear from the top and buttercream started oozing out through the tears. I was so disapointed. I know I didn't do all the proper steps but I was doing so much other things in the kitchen I kind of didn't take the proper precautions. I would like to start baking to sell but I would want to get my decorating in order first. The cakes were delicious, I tasted them myself. I was just disappointed with the way the fondant and frosting turned out. It was humid too. Please let me know where I went wrong and how to go about it the next time. I have a cake order in a few weeks and I won't accept it if it is not perfect. I am a perfectionist, well at least I try to be :( ... Thanks in advance.