I did a wedding cake this past weekend. Things went well until I got to the reception and looked at the cake again. There was a huge bubble underneath the frosting on the top tier of the cake! I was devasted! I've never had this happen before! What might have caused this???
I read on here somewhere that it is because the cake settles. I think they said to stack it and let it settle some before adding the fondant.. Hope that helps.. maybe someone else knows for sure.
Many others have experienced such problems.
All you have to do is take a pin and from the under side poke a hole, then gently push the air out.
This happens mostly on the small tiers as you don't use enough pressure to adhear the icing to the cake allowing air &/or gases to gather.
I use to have this happen to me ALL the time and I found what has helped it A LOT was assembling the tiers and letting the settle for a few hours at least (I usually set them up and then put some saran wrap around them and then just leave them on the counter for a while) when I started doing this the bubbles and bulging started going away. Even now I notice these problems if I get in a hurry and don't let them sit very long. Hope this helps
I have never noticed that stacking them makes the bubbles come out more, but I have gotten them. Not really sure how to prevent them, but the fact they happen on small tiers makes sense If you pop it and press with a fondant smoother (whether it is bc or fondant), all will be well. I also think the bumping of traveling forces the cake to settle some more and brings out the pockets of air. I don't know if a good crumbcoat would help this or not??? I would think with BC it would, ad the only time I have gotten them is without crumbcoating..........coincidence?
Make sure your cakes have no condensation on them before applying your BC. This is a small tip from Sharon (Sugarshack) Zambito's DVD, it is a fabulous DVD.