I about choked today when loading up today's wedding cake. There was a bubble as big as a silver dollar sticking out from the side of the cake . Poked it with a pin and used a roller to smooth it down , but within an hour it did it again , Help!!
Sounds like settling issues. Was it a multi-tiered cake? Maybe the supports were shifting. One thing I try to do is after I fill my layer and put the top layer on I wrap it in plastic, press down on it lightly, and place something on top (like a book). I let it sit like this for a few hrs. or even overnite if I can, before icing and decorating. This seems to cut down on airbubbles and stuff like that.
I have had this problem many times and I have to do exactly what you did. It seems to happen more often when its humid outside. I am very curious to find out how to prevent this as well.
That happens to me when I frost frozen cakes. The condensation from the thawing cake makes the frosting bubble.
Were your cakes frozen or thawing out at the time you frosted them?
I had it happen with a cake I had refrigerated then iced then back into the fridge. When it came to temp the next day I had a bubble in it. That was the only time it happened.
`half of one tier was put in the freezer for about 40 minutes to stiffen a little so I could handle it better- that must have been it. Thanks so much. I usually crumb coat and combine the 2 into a tier and refrig for another night before final coat to settle and firm up more. And the middle one I had to rebake one layer at the last day so there you are. thanks everyone.