So I made this beautiful three layer cake, doweled it and had it attached to the cake board it was on. The cake did not move an inch in transport. I had a roll of that shelf foamy stuff that makes things not move (nice description huh? Sorry, I forgot what it's called!) rolled out and it was sitting on that. However, after I carried the cake inside I noticed the fondant had rippled, as if the buttercream shifted. What did I do wrong?
I know I need a knew BC to crumb coat with, was that my problem? It didn't crust so all the turns I took driving caused too much stress?
The client didn't even notice but I only deliver perfect cakes and this made me really sad and I stressed over it all night. Even my photog noticed because she attended the party after she took all my pictures of it when it was perfect at my house.
lol...let me rephrase...perfect to a certain degree. Who would be happy leaving a cake with a client that didn't meet certain standards of perfection? I'm not...that is all I was saying 
So would a crusting BC help? My layer was really thin but it wasn't a crusting one and my MMF doesn't harden either. I am guessing I didn't have the structural support on the outside.
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