Huge Bubble In Fondant After Delivery

Decorating By samm-baker Updated 7 May 2013 , 10:26am by 810whitechoc

samm-baker Posted 7 May 2013 , 4:43am
post #1 of 5

I  made a SMBC fondant covered cake and after delivery to the client, a huge air bubble suddenly appeared on the side.

It was a hot day, but the cake was delivered by me in an air conditioned car, shielded from the sun.


I was also a guest at the party, so I tried to pop the bubble, but the buttercream had become too soft to fix the fondant hole.


Any ideas why this happened? Is SMBC a bad choice under fondant? BTW I had used marshmellow fondant. Would a ready made brand like Satin ice behaved better?


Just starting out my business, any help would be really appreciated! Have a lot to learn in cake decorating!



4 replies
urbangrl2007 Posted 7 May 2013 , 4:51am
post #2 of 5

I'm sure it wasn't a problem with the icing under the fondant. When air bubbles happen, use a pin of some sort. push pin, safety pin, a needle even. I usually keep some in my cake decorating supplies. Go into the bubble at an angle carefully, poke a small hole, then you can press the air out and the hold is virtually invisible. I've had to do this quite a few times. Works like a charm. icon_biggrin.gif

samm-baker Posted 7 May 2013 , 5:10am
post #3 of 5

The air bubble was quite big and the fondant looked expanded. When I tried to press it back to smoothen it, the buttercream underneath was too soft and that side kinda lost the smooth shape.


Where can such a huge bubble suddenly appear from? The decorated cake had been out on my counter for 6 hours and nothing happened!

urbangrl2007 Posted 7 May 2013 , 7:32am
post #4 of 5

It could have been any number of things. Maybe just a small something was off with the SMBC, or the humidity (I've definitely noticed humidity before when baking). I can't narrow down to just one cause since I didn't see it happen. I wish I knew what to tell you!

810whitechoc Posted 7 May 2013 , 10:26am
post #5 of 5

Sounds to me like there was air trapped either between the layers of cake if you torted, or between the SMBC and the surface of the cake. 

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