As is the problem right now, I cannot upload a picture, so I will try to describe the problem as best I can. It was a cool cake, other than the big air bubble! Wish you guys could see it! LOL
I used Ghirardelli white chocolate chips and melted them with 50/50 ratio of chips to heavy cream. Waited for it to cool to 90 degrees and did the drip around the edge then added the drip to the top. It looked great after the pour and I put it in the fridge overnight to set so that I could add the gold. When I removed it from the fridge it had a big air bubble in it. How the heck did that happen? It was poured over AMBC.
I never refrigerate a cake after a drip because of the temperature change. Chocolate sets fine at room temperature and doesn’t need to go in the fridge. Perhaps you can melt a bit more chocolate, and using a toothpick, or tip of a sharp knife, fill the hole in. Once hard, rub gently with your finger to smooth. Hope this makes sense.
Now, trying to picture the scene a little better, the bubble was on the ganache layer, between the ganache and the BC or under the BC? By the way what is AMBC? American Buttercream?
JChuck, Yes, I was hesitant to put it in the fridge, as I had never heard of doing that. But that is what the tutorial said to do. Next time, I won't refrigerate it.
Regina, The bubble showed up between the buttercream and the ganache. I went ahead and delivered the cake as it was. Half of the 8" cake was covered in buttercream succulents, so the bubble was semi hidden. It was okay, but in the future I need to do better. You all know how we are! Perfectionists!
AMBC= American Buttercream, I think! LOL
I refrigerate all of my cakes, regardless of finish except gum paste flowers, which are added after removing from the fridge.
Now my explanation goes like this: the air that was trapped on that bubble came out of where? If you say it was between the AMBC and the drip, is because it was under the buttercream and was trapped under the ganache, that is less porous (especially after putting it on the fridge!)
Ma'am , my explanation is that your cake just burped air trapped during the filling of frosting process, and as I said, the burp was just trapped by the seal made by the drip layer.
Talking about refrigeration... well you are working with dairy, especially heavy cream, you MUST keep that refrigerated! Naugthy bacterias love dairy! On that, I do like Sandra does!
I call them cake farts and there is no rhyme nor reason for them -hot cold room temp they just happen -- we've tested all different kinds of ways and they just happen -- trapped air collects in one spot or another and... phthaaat
Farts??? oh boss, you are so classy! ;)
Yes, sometimes cake farts just happen!!!! Ya gotta create a air space so cake can breathe….