I make regular vanilla cake, pillsbury, I add the sugar & water boiled mixture to make it a little more moist. I then let the cake sit, room temperature overnight , then butercreme. My problem is the next day the buttercreamed cake has a huge air bubble on the side, I have to take off all the butercreme & redecorate it. Does anyone know why this happens? Or how I can avoid it? I live in Miami , it happens with the fondant too! Any suggestions? Thanks in advance!!!
Maybe the humidity there? What kind of buttercream and fondant do u use?
I use satin ice fondant, & I also buy pre made buttercream, in a 25 pound bucket
There may be many reasons why this is happening. For me, it use to happen because I didn t freeze my cake. What I do now is that I put a somewhat thin layer of buttercream over my cake ( crumb coat it ). Then I put it in the freezer for 30 mins. I touch it to feel how hard it is and if it s hard ( as opposed to soft) I then cover the cake with another coat of buttercream, then freeze it again for 30 mins. I do this about three times, until I m satisfied with the smooth aspect of my buttercream covered cake. When u finally cover the cake with the fondant, make sure that the buttercream is still hard on the cake. Also make sure u don t roll the fondant out too thin. Let the layer of fondant be at least 1/4 inch thick. That s one possible solution to the problem.