Hubby Thinks I Should Quit Cakes (Long Sorry)
Decorating By cakedesigner59 Updated 26 May 2009 , 4:06am by CanadianChick
Oh my gosh! Both cakes WERE chocolate!!! Could be we on to something?
Probably not. I have been researching cake farts off & on for over 20 years--so far I cannot find a common denominator--there may be one but hot cold room temp oil butter shortening buttercream fondant white chocolate carrot spice lemon scratch mix up down in out you me them--so far every theory I've ever heard of is busted by the next cake fart.
It's air, aka gas wanting to escape.
One way to help avoid this is to puncture each cake layer through the icing clear through to the cake in a unobvious place and leave the hole open like with a hat pin.
Hey K8, maybe you can get a research grant for cake fart research!!!
If it were just gas wanting to escape, wouldn't it have done it during its' several hours of settling time. I still say, and until I've had an experience with one that proves my theory wrong, that it's oil containing formulas that do it in my case. I'm not saying that it's the case for everyone else...just that it's been an element in each case of cake farts I've had to deal with.
More often than not my cakes stay at room temp and I have had problems with these. I find I have them more often in the summer months or when my house is too warm.
In my case they never really appeared until the next morning or after I'd moved the cake around several times or even traveled with it. So I think it has something to do with the cakes moving and maybe shifting that the gas try to escape.
I've gotten to where after I crumb coat and let my cake sit that I actually pick the cake and board up off the counter a few inches and drop it down a couple of times. In my mind this pushes out any extra air. Of course it could be all in my head.
I had several do this to me last summer, including a wedding cake. It is enough to make you want to quit, but please don't give up yet. 
I just found this thread and I agree with everyone here in saying...DONT QUIT!! I checked out your photos and your talent is like WHOA...it's totally the level of decorating I am seeking to achieve. You obviously have a passion for this, it shows through your work.
A cake fart or two is no reason to give up, especially if we can help get k8 the grant for cake fart research...that was hilarious!!
Keep your head up girl...your cakes are the shiznit!!! 
Thanks so much. I have received lots of different tips on how to deal with the farts. I have two cakes sitting on my dining room table and I'm keeping a close eye on them. I decided to refrigerate one and the other, I just left out. My little experiment! But my experience has been like TexasSugar, I don't notice them until delivery or after I get home and look at the photos. So moving them around (transporting) could very well be one factor. I told my husband, now I'm doubting every cake I ever delivered....I mean, what if they ALL had farts and I just wasn't around long enough to see one? LOL At least they don't smell bad.
Hey K8, maybe you can get a research grant for cake fart research!!!
I'm telling yah the way money is being tossed around these days I could probably get some!!!
Dude, they study cow farts--no lie!!!
I'm sorry you've had a bad cake day, it happens. Your work is beautiful don't give up. The icing blowout usually happens when my cakes are coming up to room temp, most cake I make requires refrigerating, so I've seen this a lot. I even explain this to my brides when they are ordering a cake that will be refrigerated. You can usually take a viva paper towel and gently press the bubble out of butter cream or use a needle on fondant. I use to stress over this greatly, now I just look on it as the price of yummy. Good Luck, you are living your dream!
If it were just gas wanting to escape, wouldn't it have done it during its' several hours of settling time.
No and obviously not. Cake farts can appear almost anytime the cake is sealed shut with icing.
I still say, and until I've had an experience with one that proves my theory wrong, that it's oil containing formulas that do it in my case. I'm not saying that it's the case for everyone else...just that it's been an element in each case of cake farts I've had to deal with.
Maybe it's something about oil formulas but butter cakes do it too.
But mine are full of air (gas) not oil. I've never seen one full of oil.
It's air collecting under the icing trying to escape.
LOL from Cake farts to tea caviar.. only you K8 only you!
Now wait, did I mention the tea caviar?
You saw it in the Library of the House of Acme?
That was fun to do--I couldn't believe I did it.
if gas is building up in the cake, it needs an escape outlet. The idea to poke the crusted buttercream with a pin in several places is a good one.
the other idea I've seen that seems to make sense is to ensure that there is a wee gap between the icing and the board - which can easily be covered with your border. That gives the gas somewhere to escape. Once you've iced the cake, run a thin knife or spatula between the cake and board to break the icing seal...
just a thought. I haven't had this happen yet myself, but I haven't made nearly as many cakes as most of you - at least not since I started smoothing buttercream instead of swirling it like my mom did!
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