Is This What They Call A Blowout??? Air Bubblehelp! Please!

Decorating By tinygoose Updated 1 Jun 2009 , 6:02pm by sadsmile

tinygoose Posted 22 May 2009 , 9:25pm
post #1 of 21

Wedding is tomorrow. Is this what they call a blowout? Is there anything I can do about it? Chill it? I tried popping it with a pin, thought it was an airbubble. It is growing!! Help. Please!

20 replies
Ursula40 Posted 22 May 2009 , 9:32pm
post #2 of 21

Do you have a picture?

tinygoose Posted 22 May 2009 , 9:38pm
post #3 of 21

Sorry, I thought I did.

__Jamie__ Posted 22 May 2009 , 9:41pm
post #4 of 21

It's an air bubble....until it breaks thru, which isn't likely with that fondant. Prick the edge with a pin, and gently smooth starting from the furthest point from the pin prick, and smooth and smooth until it settles back down. Might take some work....that's a ginormous bubble.

__Jamie__ Posted 22 May 2009 , 9:42pm
post #5 of 21

Oh oh oh....sorry, didn't notice the part about you trying that already. Shame on me, and you already know it is NOT an air bubble.....geez.

Ok, so your filling smooshed out. Ummmmmm....can you take it apart and recover?

__Jamie__ Posted 22 May 2009 , 9:45pm
post #6 of 21

That happened to the first and only time I ever went straight from filling to icing and covering with fondant. I didn't let it rest long enough....and that's what happened. And it wasn't air, that's for sure! It was too late, I had to smooth as best I could and distribute the squished filling as evenly as I could underneath the fondant. One cake you won't see posted in here. Er....wait...yes it is!! The one I took with a camera can't see the rings around each layer, but they are there....I was mortified. I mean, to the untrained eye, it's not so noticeable, but I knew it was there...and thus was mortified.

tinygoose Posted 22 May 2009 , 9:57pm
post #7 of 21

Jamie, you are a life saver!!!! I BOW...BOW....down to you!!! Thank you, you just saved me hours of redoing it!! It was a huge air bubble. I thought I pricked it enough to get the air out the first time, but nope! So after you said air bubble I pricked it with a bigger hole. Worked great...look. I mean it's not the best side of the cake, but that's ok with me. It will make a great backside!!! YAY....Thank you...thank you...consider yourself hugged!!

__Jamie__ Posted 22 May 2009 , 10:05pm
post #8 of 21


Woo hoo!!! Case CLOSED! judge.gif happy for you, my heart sank a little when I thought it was smooshed out filling. It really did! YAY!!!!

Let's all have some birthday.gif !!!! icon_biggrin.gificon_biggrin.gif

tinygoose Posted 22 May 2009 , 10:08pm
post #9 of 21

I'm so relieved I could cry. Now if I can only survive SPS'ing this thing. Since I have your attention. Should I SPS now or let the fondant set up a bit? Chill it? Sorry, looks like I'm your new groupie... .. icon_cool.gif

__Jamie__ Posted 22 May 2009 , 10:11pm
post #10 of 21

Dp..sort of icon_redface.gif

__Jamie__ Posted 22 May 2009 , 10:17pm
post #11 of 21

Lol....I would let it sit for a bit longer, see if anything pops up you could take care of before stacking. You don't want to have to take it all apart to fix more problems if they came up. And i usually stack anything, SPS or not after it has chilled a bit, only because not matter what, I am clumsy and end up dinging the icing somewhere....if not everywhere. It helps me when working with fondant too, so it doesn't squish at first when pushing the legs through, with a super soft cake, it can make it squish and go in at weird angles. My experience anywho....


NiteOwl4evr Posted 22 May 2009 , 10:27pm
post #12 of 21

Good recovery on that air bubble. Once you decorate you won't be able to see a flaw anywhere. Glad it was an easy fix. Good luck icon_lol.gif

tinygoose Posted 22 May 2009 , 11:04pm
post #13 of 21

Too late I did it. SPS that is. The cakes were semi chilled anyway. They look good in the fridge! Went well except the 8", SPS is just set back a tad too much for my liking, but it will have to do.

Too bad it's an outdoor wedding and they will be outside (in shade). Natural outdoor light is pretty unforgiving if I recall. Thanks soooo much!! I'll keep you posted, think I need to leave them in the fridge and work on the 93 cuppies I have. Think they're ok in the fridge?? It's Satin Ice.

I weep for the future.

-Tubbs Posted 23 May 2009 , 2:29am
post #14 of 21

Nothing to add, just wanted to say good save, and that I really like your kitchen cabinets!

__Jamie__ Posted 23 May 2009 , 3:25am
post #15 of 21

Great job!! Yep...ok in the Frigidaire. Satin Ice does nicely in there.

tinygoose Posted 24 May 2009 , 12:15am
post #16 of 21

Yay!!! It's over!! I did it!! Turned out to be 93 cupcakes and the 4 tier cake and it was enough. The bride looked at it and said. "I love it Sally, I just love it!" The groom looked at the backside with all the flaws, and my DH told him to come look at the good side. He said. "What flaws? It looks perfect!" Everyone loved the chocolate cake and lemon cuppies. I'm feel sooooo relieved. I was standing next to the bride when someone said the cupcakes were wonderful and asked her if she got her cupcakes from Neiman Marcus!! Yay!! PS) the cake was level, I'm crooked a tad. icon_smile.gif

You totally saved me yesterday Jamie, I won't ever forget it!! Thank you again!!

__Jamie__ Posted 24 May 2009 , 12:45am
post #17 of 21

Oh my goodness....that is just gorgeous!! What a beautiful display too....I am jealous! You did a great job!!!! icon_smile.gificon_smile.gif

tinygoose Posted 24 May 2009 , 2:49am
post #18 of 21

Thank you Jamie. Thanks for all your help. I couldn't have done it without you! I'm so thrilled it's over and that it went well. icon_smile.gif

ruthi Posted 1 Jun 2009 , 5:22pm
post #19 of 21

Okay - I posted a comment on this in another post before I saw this - and this is EXACTlY what my problem is...and I have it all the time - these hideous bulges. So what are the steps to prevent this? I layer my cakes with the same icing for a filling as what I cover them in, put in fridge, take them out the next day and put a bit of icing for stickiness and cover with fondant....and I get these horrible bulges. So what is the correct way to cover cakes to prevent this and what did the original poster do that she got the bulge???? I put a sugar syrup on my cakes to keep them moist and they have extract or liquor in them - does this contribute to the bulges? And if it is too much buttercream on the cake, then how do people get such a nice layer of buttercream under the fondant, like you see when they show slices of cake and there is at least a 1/4 inch or more of buttercream and then fondant? I really would love to conquer this problem so that I can have some of the minimally decorated cakes like this one as they are so elegant.

__Jamie__ Posted 1 Jun 2009 , 5:30pm
post #20 of 21

Fill the completely cooled cake and let settle out of the fridge for awhile. Some people even press down on them with books or other weights to speed up the settling process.

sadsmile Posted 1 Jun 2009 , 6:02pm
post #21 of 21

chances are ruth their BC is so super thich it won't budge or it's just food stylists at work. In the case of the food stylist thing I heard they use things a chef won't just to make it look nicer when the real deal can only get so far KWIM? I do know that an all shortning icing or an all high ratio icing will hold up better but personaly I don't like all shorning icing's taste.

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