Thanks for the info. I appreciate it, but it really does not solve the problem. When I cover the cake it is cold. Usually I bake a cake and then refrigerate it overnight, then torte, fill, frost, etc the next day. The cake is cold out of the refrigerator when I cover it. Maybe that is the problem? I thought maybe so but it looks like Vivian is having the same problem with a room temperature cake. I also know that you are supposed to chill a cake before you cover it as it makes it easier. With a shaped cake you definitely are to do that. If you watch the DVD made by Mike's Amazing Cakes, they chill the cake at each phase.
Also, once the bubble has happened it is often too late to poke a tiny hole because the fondant has started to dry. So I have a dried bubble on the cake. Thoughts?
brincess_b I think you have some good points. I am pretty sure it has to do with temperature. At least I thought that until I heard Vivian's reply. Also, I have taken a could cake, added the fondant, refrigerated it again, and pulled it out the next day to find the gas pocket. So maybe it it not temperature related?
Can anyone who has never had this happen tell me the exact steps they use when covering a cake so I can compare notes?
Thanks again all!