I have been working with fondant for about 2 years now, and until recently I have never had a problem. Lately however I had quite a few cakes that seem to have air trapped inside after applying the fondant. I dirty ice my cakes, let set, ice again and chill for about 15 minutes. My fondant is rolled out to about 1/4 " thick and when I apply it I make sure that no air is trapped anywhere, but about an hour after I apply the fondant I notice air bubbles pushing the fondant out and sometimes tearing the fondant. This is frustrating. I am an experienced decorator and I can not figure out why this has been happening lately. I appreciate any help or input that anyone can offer. Thanks in advance. PLEASE HELP!
Good question because I am having the same problem. I wonder if it is weather temperature related. Neve noticed it to happen in the winter months.
I had that happen twice this summer and it had never happened before. The times it happen to me, it was very hot outside and I refrigerate my cakes, I chalked it up to the severe temperature change. I even tried to let my cake sit out for 2 or 3 hours before delivering it, but when it was 110 outside and only 78 inside. Don't know if that was what caused it, but it hasn't happened since.
The air pockets come from putting room temp fondant on a cold cake.
Yep - I have heard that you need to let cakes come to room temp before putting fondant over them. I covered my book cake after they were refrigerated and had many air pockets.
Well - I have to disagree, sorry. You shouldn't cover a frozen cake, but not just because of air bubbles, but for sweating too. You can cover a cake that has been chilled for about 10 minutes in the freezer.
I chill them but never freeze them prior to covering and then return them to chill and that seems to keep bubbles away
You want the cake super chilled to apply fondant .
The only trouble I have ever had with bubbles is when applying room temp fondant to cold cake.
so madge you have a chilled/cold cake when you apply the fondant and dont have issues??
because now i am thinking i have solved the problem for what happened the last time i made a cake--it was REALLY cold from the fridge and covered in fondant- popped air bubbles with pins, rubbed out with c.flour and i was sooo proud of the fondant job-then BOOM go back to it the next day and too many bubbles to mention LOL
So evoir--i like your theory because come to think of it=that was the only difference i had with this cake job because i was so freakin pressed for time!!!
The weird thing about pastry and cake is that there are so many variables. Listening to everyone here trouble shoot is the best thing to do, eliminating the possibilities one by one.
I had this happen for the very first time today. I also NEVER refrigerate my cakes...until today. I had a request for IMBC, and to get the sharp edges for the fondant, I put the iced cake in the frig to harded the IMBC. By the time I got the cake to the venue, there was a huge bulge in the back of the cake. I knew to "prick" it and release the air, but I sure am glad it didn't rip the fondant.
What do you folks who use the IMBC and cover with fondant do to make sure this doesn't happen?
I love IMBC but I have a similar problem as Loucinda when I cover it with fondant.
So the last time, I used just an almost crumbcoat of it under the fondant and I didn't have the problem. It just seems to want to "seep" out from under the weight or something if I use a "regular" coating of IMBC.
I still don't understand it, but I know if I use too much I'll have bulges and seeping again. But if I am using buttercream, I make sure it is "chilled" in the fridge like Madge does and then I apply the fondant, then back in the fridge. No problem!
I never have any problems covering regular buttercream with fondant. Just the IMBC, and that is the only time I put a cake in the frig - so I know that it has to do with the refrigeration. I hate just using a "crumb coat" layer of it, when I use it, I want them to be able to taste it!
Man, I have done the fondant all kinds of ways. Freeze it, chill it, let it set at room temp, used non-crusting BC, crusting BC - sometimes I have no bulges and sometimes I have a lot. I'm not talking about the bulging thing on the sides because I figured out (thanks to the other CCers) what caused that and have eliminated it. But the little spots of air pockets that come up, I just don't know. If anyone figures it out, I hope they share!
SusanReis - Sharon Zambito has a great DVD called "Flawless Fondant" you might want to check it out. There is a preview on you tube.
Please remember that business CANNOT be conducted in the forums, so let's keep strictly to the topic.
Jan, Since when can you not recommend an item that works for you? I see this EVERY SINGLE DAY and do it myself. As long as your not the one selling it how is this conducting business??
cold cakes let off gasses as they return to room temp, even the smallest of air bubbles can turn into a huge air pocket before you know it. It's best to only keep the cake in the cooler/fridge just long enough to firm the surface up and then apply the fondant. Most of these issues occur in the summer months, we have had it happen at our shop a number of times this summer. Sometimes recovering the cake is the only way to fix the problem. The fondant doesn't always stick well to butter cream when it cold so be sure to use a fondant smoother repeatedly, the friction from the movement of the smoother will warm the buttercream while working any air out.
I hate pricking the bubble itself- seems t always leave a hole. lynnieb is right- a cold air bubble that it trapped will enlarge as it warms up. Give it a different place to escape: a thin skewer down the center top of the cake, all the way to the cake board, and remove. I take a fondant smoother, run it over the bubble, and it disappears like it was never there. The air found a different escape route.