I just delivered a cake that almost gave me a heart attack. I had to make a 3 tiered round cake with a Louis Vuitton purse on the top. The purse, no problem. However, the tiers....well here's what happened. I baked the cakes and let them cool completely before wrapping them up for the night. The next day I crumb coated the cakes, refrigerate them as always and then draped them with fondant. The top tier I draped white then realized that it needed to be pink so I draped it again with pink. Then on that tier I piped royal icing flowers and used a samp paint brush to drag the color onto the petals as an added effect. Very pretty. That night I noticed a large stress crack going down to the bottom on the side of the cake. I proceeded to take the icing off the re do it only to find that the entire fondant and white icing underneath was peeling off like the skin of an orange! I re did the cake and it was fine. But why did this happen? Was the fondant too thick? The weather was progressively getting humid due to rain so I did put my air conditioner on but I never had this happen before. Please see my website: RLCakeDesigns.com for the picture. Thanks for anyone's thoughts!