Hi Cake world! Here's what keeps happening to me: My buttercream is nice and smooth when I first frost the cake. But after about 1 hour at room temp I see a big air bubble between the cake and the frosting. It's like the whole side of the cake is sagging. I have to press the frosting back on which leaves it bumpy looking. Any one else have problems with this?
do you refrigerate after frosting the cake so it can set..
Are you icing frozen layers or layers that are still partially frozen? If so, air can be trying to escape or condensation can form on the cake surfaces which causes the icing to not stick so well to a wet surface and you get blow outs or sagging icing.