Our bakery is having a problem with air bubbles pushing up the fondant on our covered cakes, especially as the weather warms up. Has anyone else had this happen?
We would appreciate any suggestions!
Linda
but it has been on cakes that were frozen and thawed not on the ones that were just cooled and covered. any suggestions to the air bubble issue??
another issue if slippage too after my cakes thawed out.
I had this happen on my Easter cake when I covered it before letting it come to room temperature. I also crumb-coated it when frozen so I think I was just inviting a condensation nightmare before I knew any better.
Are you using icing sugar to roll out your fondant. Cornflour can cause fermentation issues and gas will be created.
I would bet money you are crumb coating your cake with bc on a cold cake, and then applying the fondant. When a cake comes to room temp it releases gas, which you trapped under the bc, and they come out in the form of bubbles. You need to crumb coat your cake at room temp, THEN put in the fridge before adding your fondant.
Are you using icing sugar to roll out your fondant. Cornflour can cause fermentation issues and gas will be created.
We use cornstarch. Is that what you mean by cornflour?
I would bet money you are crumb coating your cake with bc on a cold cake, and then applying the fondant. When a cake comes to room temp it releases gas, which you trapped under the bc, and they come out in the form of bubbles. You need to crumb coat your cake at room temp, THEN put in the fridge before adding your fondant.
Thanks for the info! I'll pass this along to the pastry chef. I'm not sure at what point she adds the b.c. Hopefully this will solve our problem! Thanks again!
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