cortneykotzian Posted 2 Dec 2012 , 8:19pm
post #1 of

AI've been decorating cakes professionally for 6 years. My current job is at a popular scratch bakery, the cakes are wonderful in flavor but very difficult to work with because we bake fresh daily and the cakes are super soft and moist. The only way I can ice them perfectly is is freeze them after crumb coating them. However, I get large bubbles sometimes that I'm trying to avoid. I've started icing them different, making sure I push all air pockets out etc. but it's still happening. Any suggestions?

1 reply
AnnieCahill Posted 3 Dec 2012 , 2:35pm
post #2 of

Large bubbles in the cake or in the icing?  If it's in the icing, you probably need to kill the freezing step.  The condensation when the cake hits the room temperature air is probably what's causing the bubble to form when you do your final icing coat.  Crumb coat, then let that sit for about 15 minutes, then do your final coat.


If it's bubbles or tunneling in the cake, then you need to look at your mixing method.
 

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