Hi, ladies. I have a dilemma and I'm hoping for some tips on how to avoid it in the future. On Mon night, I made a cake, covered it in fondant, and this morning when I looked at it, it had a big bubble on the edge of the top. I made it Mon, hoping to give it to a friend for her b'day yesterday, but was delayed in getting it to her until this morning.

The cake was fresh, not frozen, iced in BC, then covered in MMF. The cake looked fine yesterday, so the bubble must have developed late yesterday or overnight. I kept the cake in an airtight cake-keeper.

Could there be a problem with how I worked the MMF over the cake? Or a prob with the fondant itself? I just wonder why it took so long for the bbl to develop.

Any tips you ladies could share would be appreciated! TIA!!

it was the air tight keeper.

condensation built up under icing and gave you a blow out. keep open to air next time and u should be fine!