- 1,851 Posts. Joined 11/2007
- Location: Arkansas
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cold cakes let off gasses as they return to room temp, even the smallest of air bubbles can turn into a huge air pocket before you know it. It's best to only keep the cake in the cooler/fridge just long enough to firm the surface up and then apply the fondant. Most of these issues occur in the summer months, we have had it happen at our shop a number of times this summer. Sometimes recovering the cake is the only way to fix the problem. The fondant doesn't always stick well to butter cream when it cold so be sure to use a fondant smoother repeatedly, the friction from the movement of the smoother will warm the buttercream while working any air out.
I hate pricking the bubble itself- seems t always leave a hole. lynnieb is right- a cold air bubble that it trapped will enlarge as it warms up. Give it a different place to escape: a thin skewer down the center top of the cake, all the way to the cake board, and remove. I take a fondant smoother, run it over the bubble, and it disappears like it was never there. The air found a different escape route.