How far along were you when you stopped working on cakes? I am 35 weeks and working on a book cake for my son today, kneading color into fondant is killing me. I have another cake to do for next weekend (36 weeks along) which will be buttercream w/fondant accents - I am dreading it. Wondering if it's me or if many of you needed to stop at this point.
It's not just you. I had to stop very early on in my third pregnancy, I could not tolerate buttercream. And the exhaustion I was feeling, man, there was just no way. If you're feeling yucky, stop until after the baby comes and you're feeling more like yourself. It's just cake, you & baby are WAY more important!
I think it's just really up to you - if you want to stop and don't have anymore orders - then stop! You'll be back in no time.
Plus you never know when your baby is going to get here. Your baby could come early or late. So maybe it's best to just take a break to be safe.
Honestly? The day I found out I was pregnant. I had suffered so much in the past from morning sickness that I didn't want to risk taking an order and then being too sick to fulfill it. Just listen to your body.