What Causes Buttercreme To Bubble Out

Decorating By dustyrusty47 Updated 8 Sep 2008 , 10:42pm by dustyrusty47

dustyrusty47 Posted 7 Sep 2008 , 2:04am
post #1 of 6

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!!

5 replies
Deb_ Posted 7 Sep 2008 , 3:02am
post #2 of 6

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.

cakelady77 Posted 7 Sep 2008 , 3:23am
post #3 of 6

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.

karateka Posted 7 Sep 2008 , 3:27am
post #4 of 6

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?

Juds2323 Posted 8 Sep 2008 , 1:39am
post #5 of 6

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.


dustyrusty47 Posted 8 Sep 2008 , 10:42pm
post #6 of 6

`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.

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