I made a cake with buttercream and I put it in the Fridge overnight and when I got it out today about an hour after doing so I had a bubble show up - creating a crack in my icing. It was a size of a quarter. I have never had this happen before. Has anyone else heard of this or do you know how I can prevent it in the future.
Thank you.
My theory is that of expansion and contraction due to temperature changes. When you refrigerate a any cake, the moisture and air contracts due to the cold. When an iced cake defrosts, the warming and expanding moisture and air have no place to go, so it displaces the frosting, causing the bubbles and cracks.
Theresa 
that's called a ''blowout''. it happens when condensation in or on the cake starts to vaporize and the air can't get out. when you take a cake out of the fridge, let it set for at least a half hour. test it by toughing it with your hand to make sure it's not moist or sticky feeling before you ice it.
i used to get those in the past.. not sure why, think i was beating too much air into it (to long on teh mixer or something) but mostly i think it was from the reasons already mentioned by the others. what i used to do to fix this when possible was to poke a tiny hole with a pin then gently smooth out with a warmed knife. sometimes i'd pat it smooth with a cornstarched finger or knife as well. HTH
I have had that happen 1 time. I used the icer tip that one time. I was being lazy and did not want to put the icing on with a spatula like I usually do so I used the icer tip. Later that evening I saw the retched bubble. I stuck a pin in and smoothed GENTLY to press the air out. I will never use the icer tip again.
Hhhmmm, I have never had this happen to me (with the icer tip or knife) being used. But all the reasons (explainations) sound like great ones! Hope you work this out.
I use the icer tip all the time and never have a problem with it. I do freeze my cake's but I let them sit for 30 to 45 mins before I frost them.
after i apply the crumbcoat i smooth as best i can and freeze again. then after applying the main icing, i let it come to room temp before i do anything else. this lets the condensation,if any comes, dry and the colors won't bleed after decorating. in the past i used to get the aribubbles from frosting frozen cakes but not anymore- knock on wood.
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