Our first cake was a beautiful design that the bride brought us that had a cascade of white chocolate covered strawberries with stems on. These were not difficult except that it wasnt feasible to hold each strawberry until it completely dried. So they, of course, had the dried flat spot where they sat on the wax paper. Putting the strawberries on the cake wasn't that difficult either, but I was worried about the weight of them bearing on the ledges of the buttercream. So in the time between them being put on the cake and the cake getting loaded for delivery, some of them leaked their red juice down the side of the cake. I painstakingly, with my exacto blade, removed it the best I could. The road conditions to the venue were the worst I've ever experienced as far as bumps. So upon arrival there was some minimal sagging on the middle tier from the weight of the strawberries and on the bottom tier. And, more red juice leaking down the sides. I touched up best I could and left with a heavy heart that this beautiful cake wasn't perfect and had caused me quite a bit of stress.
The second cake was to have stemless strawberries, raspberries and blueberries and completely covered in white chocolate. It was my own ignorance which caused the problems with this cake. I didn't realize, while planning the cake, that it would be impossible to cover them in white chocolate without punching holes in them in order to dip them. And, of course, what did this do but cause their juices to escape. The blueberries and raspberries were so small it was impossible to get them to cover satisfactorily. I worked 8 or 10 hours trying to make this design work and finally admitted it was not going to. I called the bride, which is something I never do the day before or day of the wedding. I had to improvise with nuts and mints (white covered candies, etc. to obtain the look she wanted. The cake was nice, but definitely not what the bride had ordered. There was no profit in this cake, but there were lessons learned.