I Might Have To Stop Doing Cakes If I Can't Fix This!

Decorating By kdaze Updated 22 Dec 2008 , 4:32am by wendy1273

kdaze Posted 6 Nov 2008 , 3:18pm
post #1 of 19

I have had a terrible time with blowouts lately. I have tried freezing, not freezing, filling, waiting ?? I've read a lot of the ideas but I still seem to get them. The last one happened along the top edge of the cake (not stacked) and then it cracked and the frosting was PEELING off the sides of the cake. I had to take the cake home and redecorate it fast!!! I have this more often with cream cheese frosting. I swore I would never do cream cheese again. Do you ever get blowouts with imbc? I might switch. But what can I do if I need to do a kids cake with lots of decorations? I need to be able to use regular bc too? Help! icon_cry.gif

18 replies
kimmypooh79 Posted 6 Nov 2008 , 5:52pm
post #2 of 19

What exactly do you mean by blowouts?

What cream cheese frosting recipe do you use? I tweaked a crusting one I found on here.

1/2 cup butter, softened
¼ cup solid vegetable shortening
1 pkg cream cheese, softened
1 ½ tsp clear vanilla extract
1 ½-2 pounds sifted confectioner's sugar
1 Tbsp Meringue powder
Milk as needed
1/2 teaspoon salt

Cream butter, shortening, cream cheese and extracts. Gradually add confectioner's sugar and salt. Beat on low speed until nice and creamy. If you want whiter icing, try to use butter without dyes available at most health food stores.

I ice the cake and let it crust over as usual

kdaze Posted 6 Nov 2008 , 9:37pm
post #3 of 19

I have tried a few recipes from cc. The decorators crusting etc and keep having the same problem. As far as blowouts it is like a large bubble coming away from the cake, not bulging. I think sometimes my cake is too moist. Sometimes I put a fan on it before I ice it so the icing will stick to it. I don't want to switch to a drier cake. I don't usually crumb coat might this be the problem?

rvercher23 Posted 6 Nov 2008 , 10:43pm
post #4 of 19

I had a similiar problem a few weeks ago. After I applied fondant to my cakes and let them set, big bumps would show up and then crack, I had to re-fondant a whole 5 tier cake! I finally realized that I should have let my cakes get to room temperature before I applied fondant to them. Someone said that if you poke a knife in the cake, it helps with that too!

sayhellojana Posted 6 Nov 2008 , 11:00pm
post #5 of 19

I only use IMBC and have never had a "blowout"
I use the recipe on food network called "Classic Vanilla Buttercream" but gale gland. It makes PLENTY. I can use one batch for two cakes.

kjt Posted 6 Nov 2008 , 11:19pm
post #6 of 19

Like this ???icon_mad.gif

I ended up scraping all the icing off this cake and starting over. I always crumb coat, and this is just something that sometimes happens...rarely for me thank goodness! There have been lots of threads on this...I think k8memphis calls 'em "cake farts"! icon_razz.gif It does seem that cream cheese icing is often involved...

Don't quit because of this tho, you're too good to let a little fart get the best of you!

edited to say: How bizzare that this icing looks grey...it's lavender icon_confused.gif

momofjil Posted 6 Nov 2008 , 11:34pm
post #7 of 19

I have discovered this happens to me if the cake is too moist. I have to dry it out a little. It may only happen certain times because of the humidity in the air. Hope this helps! And can I just say for my sister's wedding we did 50 cakes for individual tables and every single one of them did this icon_smile.gif That was my first experience and since then I have not had that problem once I started letting them dry.

ctucker Posted 6 Nov 2008 , 11:38pm
post #8 of 19

Maybe its some kind of reaction between the frosting and the cake caking gasses to expand inside?!?

I donno..

On another note, putting a fan on a cake grosses me out completely...fans blow air but they will aslo disturb and blow dust and anything else that can get airborne in the same direction. Yick.. I just hate the idea of fans in general. JMHO

CakeMommyTX Posted 6 Nov 2008 , 11:40pm
post #9 of 19

You can take a pin, or a toothpick and prick a tiny hole in the bubble and the roll it flat again with the roller. I have to do this somethimes and it works everytime. Good Luck!

dragonflydreams Posted 6 Nov 2008 , 11:44pm
post #10 of 19

. . . here is another thread . . . and there is another thread within the thread . . . all about "cake farts" . . . so obviously they are not uncommon . . . (personally I think it is the "cake gremlin" that is responsible for these) . . . http://cakecentral.com/cake-decorating-ftopict-607626-farts.html thumbsdown.gif

ILE Posted 6 Nov 2008 , 11:55pm
post #11 of 19

do you mind sharing the cake recipe.. of a moist cake .cuz mine is not to moist unless i put some simple syrup.if i get a blowouts i do what yourstrulytx does with a pin.

kjt Posted 7 Nov 2008 , 1:00pm
post #12 of 19
Originally Posted by dragonflydreams

. . . here is another thread . . . and there is another thread within the thread . . . all about "cake farts" . . . so obviously they are not uncommon . . . (personally I think it is the "cake gremlin" that is responsible for these) . . . http://cakecentral.com/cake-decorating-ftopict-607626-farts.html thumbsdown.gif

So glad you posted this...I couldn't find this thread last night for the life of me! icon_rolleyes.gif

JenniferMI Posted 9 Nov 2008 , 11:19pm
post #13 of 19

Put a few tiny pin holes in the cake. That cured it for me.

Jen icon_smile.gif

kjt Posted 10 Nov 2008 , 2:30pm
post #14 of 19
Originally Posted by JenniferMI

Put a few tiny pin holes in the cake.
Jen icon_smile.gif

Jen, when do you prick the cake? I'm just wondering if you poke holes randomly, or just where the bubble is occuringicon_redface.gif. I've tried poking through the icing bubble and then TRY to re-smooth, with mixed results...do you crumb coat? Thanks for your thoughts on this perplexing phenomena!

Callyssa Posted 10 Nov 2008 , 4:09pm
post #15 of 19

Hmmmm......I just had the exact same issue a few weeks ago, with a cake iced with cream cheese icing also. After a lot of reading through old posts, new posts, I think it's safe to say they can just happen. Moisture seems to be the biggest culprit, but that doesn't mean you have to have a dry cake. I had crumbcoated mine while it was still somewhat cold from the freezer, then I just took off the plastic wrap and started. The crumbcoat was fine, it was the final coat that just fell apart. I tried popping, resmoothing but nothing worked. They just kept coming. I let it sit overnight, and re-iced it the next day and it was fine. I did pin prick the final coat right after smoothing, down near the cake board in about three or four spots, then again right on the top edge in a place that would be somewhat hidden by decoration. but I think if I had let my cake get to room temp. before I ever crumbcoated, and removed the plastic wrap early enough to let the stickiness evaporate off of it I wouldn't have had as much trouble. Iv'e done several cakes since that way and haven't had any problems at all. Of course, haven't used cc icing either!! I also haven't pinpricked them. Some people say it works and some don't. I just think it's "one of those things".......sorry!

cakesdivine Posted 19 Nov 2008 , 5:32pm
post #16 of 19

I always crumb coat first then do the buttercream. Then if it still happens (rarely) I prick with a toothpick and smooth area or use decor to cover hole. Good Luck!

all4cake Posted 19 Nov 2008 , 6:12pm
post #17 of 19

I have them with chocolate cakes that require oil. Well, that is to say the icing has them, I don't.

DebBTX Posted 20 Nov 2008 , 8:23pm
post #18 of 19

I also put a tiny hole in the bubble, then smooth it flat with a fondant smoother. I have used my tiny metal cake tester and also a clean hat pin. I try to remember to keep one in my kit that I take with me when I deliver a cake, so I have something on the go to deal with it.

-Debbie B. icon_biggrin.gif

wendy1273 Posted 22 Dec 2008 , 4:32am
post #19 of 19

This used to happened to me too a lot but after a lot of research I decided to put the fridge temp down a little and I haven't have a blow out in long time. Also I take my iced cake out for a few minutes before putting the fondant on.

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