Can anybody tell me how to prevent these air bubbles that form under my icing when I take the cake out of the fridge. An hour or two later I have a big bulge or it cracks. Very disappointing! I don’t crumb coat…could that help? I use a buttercream made of shortening and butter (for our hot temperatures) or a cream cheese frosting made of cream cheese and butter. Please let me know your thoughts.
icing bubbles aka cake farts are a thing of nature -- it happens in all kinds of cakes meringue icing, fondant, buttercream, previously frozen, never frozen, room temp, fridged etc, etc, etc,
some people put a weight on top of a cake board on top of assembled tiers overnight to force the flatulence out in advance -- some people poke a small hole open in 'the back' of the cake, under a rose etc. in the completed cake layers so the air can escape --
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