Buttercream Bubbling Under Fondant :(

Decorating By Mom_of_one Updated 5 Dec 2010 , 11:40pm by Mom_of_one

Mom_of_one Posted 5 Dec 2010 , 3:45am
post #1 of 10

I cool my cakes, level them, buttercream them and chill. Then roll out my fondant and cover the chilled, iced cakes. I leave the tier on the counter while I roll out fondant for different accent pieces. By the time I'm done with everything, it appears that the side of my tier is no longer smooth in some places, Like the buttercream has bubbled. Please help a newbie, my fellow CC'ers.

9 replies
tiggy2 Posted 5 Dec 2010 , 4:17am
post #2 of 10

Sounds like air bubbles (gas excaping under the fondant). How long do you let them settle after filling/crumb coating before applying final coat of buttercream? I've also had problems covering a cold cake with fondant but some people do it all the time.

-K8memphis Posted 5 Dec 2010 , 4:22am
post #3 of 10

You can poke them with a hat pin to release the air.

DeezTreatz Posted 5 Dec 2010 , 4:51pm
post #4 of 10

If it looks like it's bulging or has a bubbling look - this has happened to me in the past, it could be (if it's not air bubbles) 'too much buttercream' - there should only be a small amount, and very smoothed out on the cake - HTH!

diamonds-and-rust Posted 5 Dec 2010 , 7:47pm
post #5 of 10

Some folks have posted that if you use corn starch to roll out your fondant that it will cause a chemical reaction (fermentation) that may cause bubbling.....I have used CS in the past with no problem, but just thought I'd toss that out there...

bonnscakesAZ Posted 5 Dec 2010 , 9:55pm
post #6 of 10

Yep. Jen Dontz told me she started using a hat pin to poke holes in all sides before decorating. The hole is tiny and usually will be covered anyways and she never has that happen anymore. So I do it too now.

debster Posted 5 Dec 2010 , 10:18pm
post #7 of 10

I've had this happen I thought it was from not letting the cake settle long enough. I did use the pin prick method and it works , but it's another unwanted step for me.

Mom_of_one Posted 5 Dec 2010 , 10:41pm
post #8 of 10

Thank you all very much for replying. Bulging may have been a better word than bubbling. Maybe it's the amount of buttercream then. How much is too much? Most people don't eat the fondant. So I put a healthy amount between cake layers and on top and then a very thin layer around the outside. I'm completely self taught, so maybe I have this wrong. Also, is it necessary to crumb coat and then do a final coat of buttercream before covering in fondant? If so then that could be my problem as well. It's frustrating because I'm completely satisfied immediately after I cover in fondant but as the cake sits, some bulging appears. As far as set time, I let the tier chill long enough so that is very firm so it can handle the warmth of my hands as I cover in fondant. I appreciate your time in reading and replying.

zespri Posted 5 Dec 2010 , 11:05pm
post #9 of 10

hiya, some threads you might find useful:
http://cakecentral.com/cake-decorating-ftopict-703877.html
http://cakecentral.com/cake-decorating-ftopict-673052.html

Just remember, what works for someone else may not work for you, and visa versa.

Mom_of_one Posted 5 Dec 2010 , 11:40pm
post #10 of 10
Quote:
Originally Posted by zespri

hiya, some threads you might find useful:
http://cakecentral.com/cake-decorating-ftopict-703877.html
http://cakecentral.com/cake-decorating-ftopict-673052.html

Just remember, what works for someone else may not work for you, and visa versa.




Thank you so much! Very helpful. I'm going to adjust my methods a bit...namely the settling time between frosting and fondant.

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