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Spent 6 hours on a wedding cake last Saturday and the venue's fridge wrecked the buttercream
So I took on this wedding cake for a couple out in Fairfax last Saturday, three tiers, all buttercream with fresh raspberry filling because the bride's family grows them. I finished it at 11pm Friday, boxed it up, and drove it over early Saturday morning like always. The venue coordinator said they'd keep it in their kitchen fridge until the 5pm reception, which sounded fine to me at the time. Well, their fridge runs cold, like 34 degrees cold, and when I got there at 4 to set up, the whole outside of the cake had that dull gray look where the butter seized up. Not cracked all the way through, but you could see it, and the corners lost that smooth finish I worked for. I ended up standing in their back hallway with a hair dryer trying to bring it back, and it mostly worked but not perfect. The couple never said a word about it and tipped me $60, which honestly made me feel worse. Any of you ever deal with a venue fridge and how do you handle it now, do you just say no to leaving it there?
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