Bubbles! Grrrr!

Decorating By Gavriela Updated 21 Nov 2010 , 9:50pm by sugarshack

Gavriela Posted 21 Nov 2010 , 4:06pm
post #1 of 6

Hello all,

I have a reoccurring/intermittent problem, periodically when frosting my cakes, and usually about the time I'm ready to decorate the cake, bubbles appear. These are not bubbles in fondant they are under the buttercream and appear to be coming from the cake itself. I really need to know what is causing this, like I said it is sporadic and in different flavors. I frost all of my cakes semi frozen and do crumb coat them all and return them to the freezer for a period of time... Yet it happens sometimes never and then two or three cakes in a row.

Most recently I had to scrape the whole cake, cut part of the top off the cake and start again, the customer loved her cake and even refused the partial refund, yet, I cannot afford for this to continue.

Any suggestions?
Gavi

5 replies
KJ62798 Posted 21 Nov 2010 , 4:26pm
post #2 of 6

I think it is the freezing that is the problem. As the cakes come back to room temp they are releasing trapped gas and that is causing bubbles. If you are working with them frozen or partially frozen, they never get a chance to settle.

Kristy

KatsSuiteCakes Posted 21 Nov 2010 , 4:43pm
post #3 of 6
Quote:
Originally Posted by KJ62798

I think it is the freezing that is the problem. As the cakes come back to room temp they are releasing trapped gas and that is causing bubbles. If you are working with them frozen or partially frozen, they never get a chance to settle.

Kristy




I agree. I've had the same issue. I still freeze my cakes, but don't fill or ice until they've come back to room temp. I let mine settle for several hours or overnight after I've filled and crumb coated.

cakelady2266 Posted 21 Nov 2010 , 4:45pm
post #4 of 6

I always ice my cakes frozen and this is what I have been doing to mine for over 20 years. When you get the icing smooth run a dowel rod or something that size ( I use a wooden chopstick) through the cake (top center all the way through) to make a hole for trapped air to escape. This will prevent air bubbles and blow outs. Hope it helps.

KatsSuiteCakes Posted 21 Nov 2010 , 4:51pm
post #5 of 6
Quote:
Originally Posted by cakelady2266

I always ice my cakes frozen and this is what I have been doing to mine for over 20 years. When you get the icing smooth run a dowel rod or something that size ( I use a wooden chopstick) through the cake (top center all the way through) to make a hole for trapped air to escape. This will prevent air bubbles and blow outs. Hope it helps.





I'll have to try that.

Thanks Cakelady2266 thumbs_up.gif

sugarshack Posted 21 Nov 2010 , 9:50pm
post #6 of 6

it's the cold cake, no doubt in my mind.

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