I've been trying to fix an air bulging issue that is messing up my buttercream cakes....you know, the bump that splits and cracks! its even happening under fondant and causing it to crack, which is impossible to repair.
i've read that HR frosting (though I don't have a recipe yet) will fix this issue. anyone else have any luck with that?????? I don't want to change our way of doing things for nothing!
Do you let your cakes settle before icing them? I think that is a bigger factor to the airbubbles than the actual icing.
Go to youtube and watch tonedna1 video on making butter cream. Sounds like you are whipping it to much and not making your butter cream stiff. You need a stiff butter cream for your dam.