Cake Central › Cake Forums › Cake Talk › Cake Decorating › Fondant and Buttercream bulges/air bubbles
New Posts  All Forums:Forum Nav:

Fondant and Buttercream bulges/air bubbles - Page 4

post #46 of 59

Thanks for that tip, am definitely going to try  it. Have been having nightmare bulges and bubbles lately.

post #47 of 59

Hope it works for you Claire, let me know how it turns out :smile:!

 

Marissa

post #48 of 59

I shall Marissa,

 

Have been so worried about this off late, it's  a problem that I had never had so am freaking out. Can't decide if it's the weather, change of cake recipe or if the different packaging on the chocolate I make the ganache with means different chocolate although the ing's are all the same - or some terrifying mix of all 3:(

post #49 of 59

OMG this sounds sooooo good and simple. I am definitely trying this out asap. I really hope this works I really really really need this to work lol ;) 1 question tho you do not poke the needle all the way thru right? just about half way or all the way thru to the other side? Thanks Marissa and I will let you know what happens, wish me luck. 

post #50 of 59

Man am I glad I'm not the only one who has struggled with bulges in the past!

 

It's only been within the last year that I've finally figured out how to keep the bulges at bay. Oddly enough it seems that when I changed the type of fondant I was using that all of the bulges stopped. Other than that I have kept the same routine as before, so maybe it was that all along!

post #51 of 59
Amyswtcks ....what fondant were you using? What are you using now if you don't mind me asking?
post #52 of 59
Quote:
Originally Posted by Homemadebytz View Post

Amyswtcks ....what fondant were you using? What are you using now if you don't mind me asking?

 

I was using Satin Ice but now I've switched to Fondarific. For some reason I have found the Fondarific easier to work with, which has made covering cakes easier. Maybe that's why I have seen such a decrease in the bulges. Looking back on it, I realized that the Satin Ice was always to soft for my liking and it would make sense to me that a really soft fondant might slip more than a firmer one.

 

Just my theory, don't know if it's right. :)

post #53 of 59

I usually have some that go all the way through and some that don't, it doesn't matter once its rolled out!

post #54 of 59

Same issue here, until someone told me to use straws if its a layered cake to keep the weight lifted a bit off the next layer. tTe last cake I did,  no airbubbles!  Now I'm not saying you haven't done this but with a layered cake it did work for me. 

post #55 of 59
Quote:
Originally Posted by amysue99 View Post

I know there have been tons of posts about this, but I'm getting frustrated. I am consistently getting air bubbles under my fondant and buttercream and small bulges at the mid-seam. But I'm trying to do everything right! Where am I going wrong? Here is what I'm doing:

1. Cool cakes completely
2. Fill with stiff buttercream dam, about 1/4" filling. Very thin crumbcoat
3. Let rest overnight on counter, weighted for smaller cakes
4. Ice
5. If using fondant, flash freeze (per Sugarshack) and cover.

What is going wrong? Someone please help!!!

Same thing is happening to me! I'm soooooo frustrated with this problem. :(

post #56 of 59
Cakes shrink when refrigerated and expand as they come back to room temperature. Think about a loaf of bread, place it in your fridge and comeback to it later and it's shrunk! I say this to explain the air bubble problem (That took me years to figure out). What's happening is when you cover the cake with fondant and refrigerate it, it shrinks and pulls away from the buttercream. Once the cake comes back to room temperature, hades fill the spaces where the cake deprecated and hence the air bubble is born! Here is the process I use and I get very few bubbles:
Bake my cakes, wrap in saran wrap and freeze (I keep layers on hand all the time).
Take the layers I need out and let them thaw while still wrapped up.
Level, fill, stack, and crumb coat the cakes.
I allow them to sit on the counter for about 20-30 minutes to allow my buttercream to crust over.
I place the cake in the freezer for 15 minutes to harden.
I remove the cake and cover it with fondant and decorate accordingly.

I WILL place the completed cake back in the fridge on the second to the warmest setting on the fridge until it's time for delivery (I have a separate fridge I use only for cakes).

This process has been VERY good to me! Nothing like slaving over a cake just to have an air bubble ruin it.
post #57 of 59
Quote:
Originally Posted by ChefTaaj View Post

Cakes shrink when refrigerated and expand as they come back to room temperature. Think about a loaf of bread, place it in your fridge and comeback to it later and it's shrunk! I say this to explain the air bubble problem (That took me years to figure out). What's happening is when you cover the cake with fondant and refrigerate it, it shrinks and pulls away from the buttercream. Once the cake comes back to room temperature, hades fill the spaces where the cake deprecated and hence the air bubble is born! Here is the process I use and I get very few bubbles:
Bake my cakes, wrap in saran wrap and freeze (I keep layers on hand all the time).
Take the layers I need out and let them thaw while still wrapped up.
Level, fill, stack, and crumb coat the cakes.
I allow them to sit on the counter for about 20-30 minutes to allow my buttercream to crust over.
I place the cake in the freezer for 15 minutes to harden.
I remove the cake and cover it with fondant and decorate accordingly.

I WILL place the completed cake back in the fridge on the second to the warmest setting on the fridge until it's time for delivery (I have a separate fridge I use only for cakes).

This process has been VERY good to me! Nothing like slaving over a cake just to have an air bubble ruin it.


When you wrap your cakes are they completely cooled or do you wrap them warm ?? and do you thaw them on the counter or in the fridge??

Make each day count!!!
Reply
Make each day count!!!
Reply
post #58 of 59
I wait until they are coiled before wrapping them. I thaw them on the counter.
post #59 of 59
Quote:
Originally Posted by ChefTaaj View Post

I wait until they are coiled before wrapping them. I thaw them on the counter.


Thank you for your prompt reply~

Make each day count!!!
Reply
Make each day count!!!
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Fondant and Buttercream bulges/air bubbles