Sorry for not being more clear on my post. Yes, I mean the air bubbles that form under the icing after it is on the cake.
I'm just trying to learn from my mistakes, but being a complete newbie, I find it hard to understand why this happens.
Thanks a lot for any help and/or advice
Is your cake cold or partially frozen when ice it?
No, it was not cold when I iced it. I crumb coated, refrigerated it, brought it back to room temp and then iced it. I also noticed you posted on my cake disaster picture on early Saturday (about the air bubble) and you suggested that it might be a weak support, but I used a cake board that is half an inch thick, so I don't think that was the problem either...
Thank you so much for posting! I really appreciate the comments.
Marcela
I have had bubbles form underneath my buttercream after it sits overnight and I have been told it is from the cake itself letting out air. I poke a small hole in the middle of the bubble and smooth it back out and all is ok then. I have noticed too that if I dont apply the icing firmly sometimes it will not adhere to the crumb coat and cause this too. Good luck and I am sure and expert will reply and tell you just how to fix it.
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