I am hoping to pick your brains about a problem I’ve been having with my wedding cakes.
Ive recently started a contract with a banquet hall in my city and I’m having a slight issue with bubbling under my buttercream. My recipe is half butter half crisco. I don’t normally have issues with this but the heat and humidity right now are terrible. Is there something I can use to further stabilize the butter cream? i notice that a lot of wedding cakes I’ve eaten as a guest have a very thick icing that stays very hard throughout the night. What recipe is that?! I can’t get my buttercream to that consistency.
Any tips or ideas would be much appreciated!!
Once you have frosted your cake use a toothpick to poke holes around the bottom & top to allow excess air to escape They will be covered by a border Another thing is to be sure you are pressing the icing against the cake as you frost to prevent air pockets a place to form Look up the recipe “2 of everything “ in the recipe section of this site for a great all purpose icing
yes like lynne said -- also you might want to shave off the outer edge of your cakes to remove the oil from when you greased the pan if indeed you do grease the sides of the pan -- I leave one hole open per layer in an inconspicuous spot because sometimes when you close the hole the cake farts again -- I call them cake farts obviously --
they are very annoying and some people think it is caused or exacerbated by freezing or fridging your cake but in my experience no matter the conditions all cakes and all icings do this -- grr
Thank you for the replies. I changed my buttercream recipe and poked holes throughout and STILL had an issue with a bubble under the buttercream. I am starting to panic as I can’t afford to have these issues every week :(
I let my cake sit out for 4 hours before delivery and had one air bubble come out so I corrected it and still had an issue later in the evening at the event.
Is it the softness of the buttercream?! Can I add cornstarch to thicken it up?
Someone please help!
Sorry can't think of anything else to help. As I remember The few times I had problems it involved elevation changes like from 3,000 ft (or higher - I've baked/decorated at elevations as high as 8,500 ft) down to 1,000 ft or lower. Could that be part or all of your problem?
did you shave the sides of your cakes and make sure you have a hole* in each layer that stays open? also be sure you are smushing the icing firmly against the cake as you ice it —
*make it a more substantial hole about the size of a regular wooden dowel all the way through the icing into the cake for each layer— not one for each tier but one for each layer so the trapped air has a way to escape — put them in the back of the cake and leave them open —
leah s, a great cake friend on here, if I got this straight — would place a weight on top of her crumb coated cakes overnight to help all this air to escape — she and lots of others swear by this method — needs to stay at room temp to do this —
I notice you didn't mention shaving the sides of the layers, as -K8memphis suggested. I was having this problem, a few years ago, and it turned out to be the oil in my homemade cake release. It was preventing the frosting from properly adhering to the cake. I no longer grease the sides of my pans, but use parchment rings. No more issues.
I use to love the cake release, but agree Sandra, the oil created havoc on the cakes. Leaving a a greasy film. I now just grease with very scant amount of shortening and dust with a smidge of flour. Just enough for my parchment paper to stick to the bottom and sides of the pan.