I made a cake with a lemon-mint curd filling, frosted it with SMBC, and covered it in fondant. I stored it in the fridge. I took it out today some hours before I wanted to serve it. We had a humid day here and it sweated. I saw on other thread that this is to be expected. A big bubble appeared in the side of the cake after it had sat out for over an hour. Since it was for myself and my husband, this wasn't truly a problem, and we just cut into that side first.
What I am wondering is this: If I had left the bubble alone, not cut into it, could it have reabsorbed itself as the temperature equalized? Was the bubble a result of the transition from refrigeration to humidity, or of something else?
I appreciate any insight. Thank you!
It would not have reabsorbed. It might have gotten bigger. While there are a lot of theories about why bubbles develop, I have never seen a definitive answer.
In and out of the fridge is probably a factor. Refrigeration in a home-type refrigerator (not commercial with humidity control) is generally not a good idea for cake. Unless of course you have used a perishable filling that has to be refrigerated. (I don't use those.)
No, bubbles don't go down.
The fondant hardens in that shape & they stay there unless you've pin pricked them and gently pressed them back to stick to the buttercream underneath.
There's always air/gases in baked cake. When you refrigerate, gases shrink. When it warms up, gases expand. Sometimes they don't "escape", but when they do, you need to tame them right away. If you wait, the fondant will crack & really big bubbles can blow out pretty ugly.
Thank you! This is helpful and good to know for the future!
Wild yeast exists everywhere in the air - some are benefical, most are not.
For fermentation to occur, yeast does not require oxygen, just moisture and carbohydrates. Fermentation breaks down the glucose in starch and sugar in ethanol and carbon dioxide.
Fermentation is not only an issue with rolled fondant and marzipan, as many internet postings suggest. As long as there are carbohydrates [starch and/or sugar], wild yeast, and an optimal heat environment for that specific type of yeast, then you will have fermentation.
You mentioned humidity, I would presume that there was heat also ..