lyndya Posted 5 Aug 2012 , 2:43pm
post #1 of

Having problem in hot summer mos, fondant is perfect when done, but when it sits at room temp for time, it develops air pockets. Am I using too much frosting? I cut down, to where you could faintly see the cake layers thru the sides. Hate this humidity. HELP!!!!!!! Lindy

4 replies
step0nmi Posted 5 Aug 2012 , 3:48pm
post #2 of

air pockets normally happen when your bc has crusted over on the cake before putting on the fondant. sometimes a light mist of water will help that.

also, it can happen when cakes settle. after you fill your cakes you can let them settle for a couple hours with a plate on top of it or just let them sit in the fridge overnight. if you are applying your fondant too soon after filling and frosting then that air that's in the cake will push out because of the weight of the fondant and have the fondant become bubbly.

lyndya Posted 5 Aug 2012 , 5:00pm
post #3 of

Do you think the humidity plays a part?? Thanks for the tips. I will try them both!!

step0nmi Posted 5 Aug 2012 , 7:22pm
post #4 of

yes, humidity does play a part. depending on how hot you are in that area too. anytime your cakes go from cold to heat you will have condensation. the trick is to keep the cake cool but in a dry place, like with AC.

costumeczar Posted 8 Aug 2012 , 3:29am
post #5 of

I got a cake tumor on a styrofoam dummy I made last week! It's not just the icing, it can come from air coming from inside the cake and working its way out. I assume that the styrofoam had air in holes in it that expanded and wanted to get out. If you press on the top of the cake to really force any air pockets out before you put the fondant on that could help prevent it too.

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