Help!!! There's A Big Bubble On My Cake

Decorating By ysevilla Updated 28 Aug 2010 , 10:10pm by ysevilla

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ysevilla Posted 26 Aug 2010 , 11:49pm
post #1 of 10

i had a bit of a problem with y cake having a big bubble..
when i covered it with fondant it was smooth and bubble free..
after 30mins i suddenly saw a big bubble..
i try poking the cake with a pin but then nothing happened.. i think the bubble only got bigger.. what should i do? what do you think causes fondant to bubble? thanksss

9 replies
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ski Posted 27 Aug 2010 , 1:05am
post #2 of 10

Do the pin again, but this time try smoothing the fondant from the top down to the bottom, until the air is released. A lot of times an air bubble happens if you haven't let a cold cake set to room temp before you cover it. Also when rolling out your fondant always try to catch the smaller bubbles before you cover. Last, when you cover, make sure you smooth the top and top sides all the way around before continuing downward.

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CakeMadam Posted 27 Aug 2010 , 1:32am
post #3 of 10

Fondant will bubble if there's any air between the cake and the sugar dough. This can happen at any point in the cake covering process. Sometimes I call myself covering a cake perfectly only to discover one of those pesky air bubbles!!!

I don't like for my cakes to sit our at room temp for any length of time because when buttercream is soft, the fondant will shift and move around. Sometimes using a pin will work. Sometimes, hardly any air can be pushed out of a tiny hole. Next time, take your X-acto knife and just poke it in the bubble. Try and make the hole in a place that can be well hidden...there will just be a little slit, so you won't have any major covering up to do! once you have the hole made, take your smoother and work the air out. once you have a falt surface again, stick your cake back in the refrigerator and let it set up with the fondant (about 30 minutes or so).

***It's best to cover a cake with fondant when the cake is still cold. This makes for clean sharp edges!!!

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ysevilla Posted 27 Aug 2010 , 2:30am
post #4 of 10

thanks for replying.. i did cover my cake with fondant after i got it from the refrigerator(with buttercream already)
then covered it with fondant.. maybe I wasn't able to notice little bubbles forming while i'm covering it..(i thought it was smooth already..
so is it ok to put the cake back in the refrigerator after covering it with fondant? coz i'have read before that i should not refrigerate cake with fondant..
thanks again..

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CakeMadam Posted 27 Aug 2010 , 3:46pm
post #5 of 10

You just have to be careful! Once you take the cake out, moisture will start to come thru outside of the fondant...that means if you touch it with your hands or something, it will make smudges. However, it also means that you won't have to use as much "glue" to hold pieces you put on. Just apply things to the cake as carefully as you can. I always keep my cakes in the refrigerator. It makes them nice and solid for transporting. No melting, no drooping fondant, no cracking or tearing!!! The moisture will eventually dry up completely. How long, depends on the size of the cake.

I can't upload pictures to the site for some keeps giving me an error message! =(

But my website is if you'd like to take a peek! icon_wink.gif

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ysevilla Posted 28 Aug 2010 , 2:47am
post #6 of 10

thank you.. i saw all your works.. they're beautiful.. so you say after i cover my cake in fondant, i should put it back in the refrigerator??? also after i finished decorating my cake, i should put it in the refrigerator??? will the temperature inside the refrigerator melt my fondant??

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Karen421 Posted 28 Aug 2010 , 12:04pm
post #7 of 10

I am one of "those" that always refrigerate cakes, no melting fondant if you put it back in. If you can, put your cake in a box when you take it out of the fridge, that way no condensation. If you can't, then the condensation will go away in a couple of hours. Good Luck!

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artscallion Posted 28 Aug 2010 , 1:08pm
post #8 of 10
Originally Posted by CakeMadam

You just have to be careful! Once you take the cake out, moisture will start to come thru outside of the fondant...

The moisture you see is coming from the humidity in the warm air outside of your fridge, condensing on your cold cake. It is not moisture from the cake coming through the fondant..

Water takes different forms depending on its temperature, from steam/humidity at the warm end, liquid in the middle range to solid/ice at the cold end.

When the humidity (warm/gas) in the air in your room hits the cool of your cake, the temperature changes the gas to a liquid which accumulates on the cool cake surface.

So, the cure for cakes sweating when you take them out of the fridge is to prevent the humid air from getting to them. As Karen said, if the cake is in a box when you take it out, the humid/warm/gas cannot reach the cool surface of the cake. It will hit the outside of the cool box and condense there, leaving your cake perfectly dry. It will be safe as it comes to room temp.

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CakeMadam Posted 28 Aug 2010 , 6:21pm
post #9 of 10

I live in Memphis...there is NO escaping the humidity! lol! I sure didn't know that about the boxes...I was afraid that would make it worse! Thank you for sharing with me! icon_wink.gif

I love these sites where everyone offers advice and shares information...

I learn something new everyday!

I hope I helped you a little! My methods may not work for everyone...but to me they have been successful!


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ysevilla Posted 28 Aug 2010 , 10:10pm
post #10 of 10

thanks everyone for taking time to give your cake tips for me.. so when I put my cake covered in fondant in the refrigerator should it be in a box already..
coz I am planning to make my son's 1st birthday cake.. and I am worried coz cake will travel for an hour going to the venue..
I guess I really need to try you tip.. thanks everyone..
I'll try putting my cake in the ref..thank you..

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