I have had a few cracks in cakes (fondant) for different reasons. One reason was definitely air still inside of cake and my crack looked very similar to this one. Also I have had cracks from me being a bit heavy handed opps and I have also had cracks that have happened in transport. So I could be any number of reasons really. It would be great to know exactly what caused it but the main thing is that you have handled it well and I’m sure the customer will still be a repeat customer :-)
Tina, Australia, http://www.facebook.com/SweetTandCake
