Was wondering if there is a quick fix on smoothing a cake with air bubbles it? It is a non crusting bc and as I try to smooth it more holes are surfacing from beneath. Any reasons to why and if I can salvage this cake????
Non-crusting, as in Italian Meringue Buttercream or a boiled icing? Can you pop the cake in the freezer for 15 minutes then run your metal offset spatula under hot tap water shake once then run the hot knife over the cold buttercream. Keep heating the knife and smoothing until it's all smooth. I have no idea what you have in your filling that is making all this gas inside the cake or what type of icing you made so it's hard to determine how to help you.
Hi and thanks for answering. I used all shortening and I have never seen this before, the more I try to add more icing to cover the bubbles the more they appear. Im stumped, I tried freezing and smoothing with a hot knife but will continue to try if it doesnt work I will have to cover in fondant. Didnt really wanna go that route.
...and as I try to smooth it more holes are surfacing from beneath.
It sounds like your icing isn't smooth to begin with if MORE holes are surfacing. If you want smooth buttercream, it should be smooth before you use it while it's still in the mixer. Be sure you are making a full batch that fills the bowl completely to the top of the beater so that you aren't incorporating air into it.
This happened to me one night when i was working on a cake. it was late and i was really needing to get in bed to go to work. I dont know if your client is WANTING a smooth look to the icing , but if that were not a specific in the order maybe you can just stop trying to fight the bubbles and rough ice the cake , until you figure out what the problem is. I just rough iced the cake and the birthday girl loved it.
I dodged the bullet but i think i mixed my icing too long.
..."If I can help somebody, as I travel along..then my living will not be in vain..."