I've had several cakes develop large airbubbles under the icing. I have to poke them and pat them down. Usually they return in the same place, moments later. I put my wedding cakes in the cooler after icing. The airbubbles start to happen an hour or so after the cake has been taken from the cooler.

Any suggestions? Possible solutions? They are so frustrating!

Thanks for listening

It's just the cake underneath the icing coming to temperature and expanding which causes the bubble underneath the icing. HTH!

Grrr! Blowouts are so annoying!!! I have had only one blowout in the past year or so since I started letting my cakes rest longer before icing. I bake or defrost on Thursday, fill on Thursday night or Friday morning and let rest, uniced, for at least 6 hours. Crumb coat, ice and decorate.

I generally don't refrigerate, but haven't noticed an increase in blowouts when I do refrigerate. I think sometimes the cake demons are a little too frisky.

There was an extensive thread a while back on this, with lots of suggestions and resolutions..........here it is:

http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=432883&postdays=0&postorder=asc&&start=0