Hi Cakers!!!

Please forgive the vulgar title. But, that is the best term I have seen used before. I am not talking about cake bulging from settling.

This is specifically regarding Butter Cream iced cakes. Does anyone have any suggestions on how to prevent these from occurring? Cake "Farts" is a term used to describe a small/huge air bubble that is pressing out against the butter cream icing. Eventually it will "Blow Out".

I made a cake today that was iced in butter cream. When I delivered it I noticed at the bottom/base of the cake a "fart" was starting to bubble out. LUCKILY, I had a hairpin and was able to poke it and press it back.

I crumb coat my cakes and do NOT freeze cakes in advance. The only thing that I can think of is I did not wait long enough for my crumb coat to set up? I normally wait 30-40 minutes at room temp. I only waited 20 this time.

This is the first time in awhile time that this has happened.

Here is the cake if you want to peek at it...

http://cakecentral.com/gallery/2025667

Thank you

Michael

This should help..

http://cakecentral.com/cake-decorating-ftopict-728-air.html+bubbles+frosting

http://whatscookingamerica.net/PegW/BubblesFondant.htm

http://www.wilton.com/forums/messageview.cfm?FTVAR_FORUMVIEWTMP=Single&catid=8&threadid=132750&ftvar_msgdbtable=

http://www.cakesbygeorge.com/Tips/air_bubbles_in_icing.htm

http://cakecentral.com/cake-decorating-ftopict-374073-.html&sid=a73ce55b463ede10b0d18aee5aca1cb4

I had that problem a few times, as soon as I stopped using criscocream type icings...never happened again.

I've had the same problem. I freeze cakes, let them come to room temperture and then frost. Do you think I'm not getting the icing onto the cake well enough? I can't figure it out. It has happened on cakes that I've never frozen too. This recipe had crisco. Never thought about crisco being the problem and haven't paid attention as to if it happens with the HR recipe. Any other ideas, I'm getting frustrated.

I think the cake looks beautiful!! You did such a great job!!! Sorry, I have no advice, I just love the cake! : )

I have this issue too and its killing me! I always use fresh baked cakes, always crumb coat, as allow for settling. There really doesn't seem to be any constant reason for it... would love to know why. I have done cakes this way for years and now, out of no where.... bubbles and blisters wrecking my cakes!

I noticed my buttercream getting a little bit of yellow "oil" build up while sitting in a tub so I thought it was too much butter. I reduced the butter and it still happens. The frosting has also started to sort of ooze greese, which I find odd. is it the crisco?

what is this HR frosting??? does that work?? oh, and how do you keep them cold with out a nasty refrigerator taste in the outside frosting??

I've been poking my fondant cakes, but I'm afraid of what will happen when someone wants a plain cake and I don't have a decoration to distract from my pin hole! mine always settle overnight before the crumb coat.....

so you don't use butter at all in the frosting? i almost feel like butter is my issue because I see the yellowish greese build up when its packed in a clear tub (never noticed before because it was always in a bowl that I couldn't see through)

I had the same problem this weekend and I let my cakes sit overnight before decorating them. I even placed plates on top to help them settle. I use hi ratio so it didn't help me. Luckily for me I had to place gumpaste flowers on the cakes so it deflated the bubbles for me. I was just talking about cake farts with my mom as we were delivering the cakes. So frusterating. She thought it might be the humidity because it was high that day and I normally don't have problems.

I don't have that problem and I always fill and ice frozen cakes with BC. I use a real butter based frosting...no shortening. I keep them in the fridge where they thaw slowly until delivery and then they come to room temp slowly. Not one has had a bubble form...and I've been to just about all the events I made the cakes for! The few I haven't been to are all friends and they would have told me if there was a problem.

When I saw the title, the first thing I thought was to add some Beano to the batter. Heh.

(Note: This a JOKE!)

oh no! this happens with high ratio too! crap! it was my last chance hope!
guess i'll have to try the all shortning route, but it just sounds yucky. i've read the reviews but just by decreasing the butter in mine, I get that yuck feel of grease!

I have commercial bakery coolers and refrigeration that are to be used only with bakery products (so no garlic or bacon smells that linger) and we've still noticed the buttercream taking on a taste, yet only very slightly on the outside layer... so I guess that is out for me.
I do wonder if it is the butter though. We have commercial supply. Its never over 71 degrees in the shop, so it can't be too soft. I wonder if its just cheap butter though.... I didn't have this problem starting out when I did cakes from home and bought land-o-lakes at the store!!! never saw the odd oil leakage either. That is the oddest part of it all too me and the part that I blame the most! just can't be good!

although I will try that, its easier said than done. the bubble doesn't always happen and when it does its always at a different time. sometimes its hours later, sometimes it takes 2 days... i thought it was fixed before and it took 3 weeks before I saw another one! its feels so hopeless. My customers love my frosting so I hate changing it on them all the time! guess i have to though!

I've had this happen with layered cakes....but never a sheet cake. I'm thinking more of a settling issue?? Dunno? But it ticks ya off, doesn't it

Indydebbie- I just tried your frosting. I'm shocked that I am not getting the crisco-like mouth feel, but its really grainy... Any ideas, I followed the recipe. Is it the no-trans fat issue that I've read about?

Can you define grainy?

When we talk about it here I think there are two grainy issues. One is where the PS does not taste like it is dissolved all the way, probably more like gritty than grainy. The other one is where the shortening and liquid seems to separate causing miniscule grainy like look to the BC. This is more noticeable when you are coloring the BC IMO.

But I am curious as to which grainy you are experiencing.

ok, its the gritty version! ha ha. I mixed and mixed, but didn't want to beat air into it. I've add a little more milk and left it sit on the counter. will mix it again later and force my staff to eat it. I hate frosting and cake so I'm not a good judge of flavor The grit, I did pick out though. I used 2% Milk, but followed everything else the same way!

I had one on a dummy cake iced in BC! there was a price sticker on the dummy right under the blowout, on the TOP surface of the dummy. Figure that one out!


This actually reinforced "MY" opinion that blow outs are not escaping air from the cake... it is an adherance problem of the icing to the surface of the cake... related to moisture.

Just my opinion, do not fuss at me please.

sugarshack- I totally agree with you!!! I've noticed on the cakes where I see this, it seems like the cake is almost slightly wet under the frosting. For example, when you run your finger on the crumb coat it normally doesn't budge...then sometimes it almost smears... this is when I see the bubbles. YET, I have no idea how or why it only happens sometimes.

I agree with sugarshack. I think it has something to do with crusting BC and moisture. I only get this problem when I use a crusting BC that contains shortening, not any other frosting. Also I only seem to get to get this problem also in warm weather, not when it is cool.

I agree with some of the others, I've had this when I used the "new" Crisco but never when I've used the hi-ratio shortening buttercreams. I have also found that if the cake is too cold underneath, that has the same effect (it's worse when you cover a cold cake with fondant. Go ahead, ask me how I know THAT one!)

I plan on making my butter cream like Edna does this weekend and see if that works. I think it's to much air in the frosting created during mixing. Watch her video on how to make butter cream. She finishes mixing her butter cream by hand at the end. Doesn't hurt to give it a try. Her cakes are always so smooth.

Made a batch of indydebbie's buttercream last night, and my own (which is like edna's). I'm going to try to make enough extra cakes to frost two different ones and watch what happens. I am blaming the butter though. I'll take a picture of the tub of buttercream to show you what is happening and what I think is the problem. I'm also going to be a dehumidifier!!!

has anyone seen with with an all crisco base? or is it always a combination of butter and crisco? I think I'm seeing a trend.