How do I stop the bubble forming under my icing. I'll ice my cake and later that day of the next day I find a bubble on the side of my cake. I thought it was my icing so I changed from half crisco and half butter to all crisco. And, it still happened to me on the last two cakes. Could someone please help me with this problem. I have been having alot of orders for out and I do not want to damage my reputation.
Thank You
I also have an air bubble question. I have been making BC icing for a long time now, and it's worked out great for me. I have tried a few different recipes too. They always seem to work fine (atleast the first time) But now, almost every batch of icing is "bubbly". OK maybe bubble is the wrong word. But they are full of air holes, and it doesn't glide on smoothly anymore, it sort of "rips" as I spread it with my spatula. 
I was really getting the hang of smothing my BC... but now, no matter what I do, it bubbles. I will even add corn syrup to try and smooth it out, it works for a few mins, and boom! the air bubbles are back! I think I am cursed! LOL!! What do you think would factor in to this?? any thoughts!?!? please!?
Are you icing your cakes straight out of the refrigerator? When the air inside the cake warms up it expands and tries to escape, which causes the pockets of air/bubbles in the icing.
Yup, this is what normally causes it....I find that if I crumb coat while it is frozen or straight from the fridge, but let it come to room temp. before final coating I don't have this problem. I have had a few bubbles come from a corner or somewhere on the cake where my bc didn't stick to the cake, and then I rollered causing a bubble, but you can pop them and smooth them back out.
Aha! This thread is very informative! I ended up with a huge bulge appear in the side of my shoe box cake yesterday under the fondant, and I know I smoothed it really well, BUT I did cover it with fondant straight out of the freezer after I firmed the crumb coat up - thank you, now I know not to do that today with the 2 other fondant cakes I have to do!
I never put my cakes in the refrigerator or freezer. I bake the same day I ice them. Maybe my icing is not completely at room temp. Next cake I will take the icing out the day before.
For the air bubbles in the whole batch of icing. I was told that if you mix it at a high speed it will make air holes in it. Try mixing it at a lower speed it mya help.
Thank you all for the information it is very helpful
I also have an air bubble question. I have been making BC icing for a long time now, and it's worked out great for me. I have tried a few different recipes too. They always seem to work fine (atleast the first time) But now, almost every batch of icing is "bubbly". OK maybe bubble is the wrong word. But they are full of air holes, and it doesn't glide on smoothly anymore, it sort of "rips" as I spread it with my spatula.
I was really getting the hang of smothing my BC... but now, no matter what I do, it bubbles. I will even add corn syrup to try and smooth it out, it works for a few mins, and boom! the air bubbles are back! I think I am cursed! LOL!! What do you think would factor in to this?? any thoughts!?!? please!?
This sounds like the "NEW CRISCO" might be the culprit! 
Do you use Crisco? I have noticed a change in mine for sure. I haven't had problems that some have had like sliding off the side of the cakes, but the texture has definitely changed.
I have used the new crisco, maybe that's it. But the batch I made lasnight wasn't. I don't know what brand it was (I get it from a local cake shop and it has no lable, they buy it bulk and then cut it into blocks to sell). It's high ratio shortening, and I'm not even sure what exactly that means, but I know that the store hasn't changed their product. ?!?! It's a mystery! haha. An as for the mixer speed, I pretty much keep it on low the whoe time, so?? Although I do have a very cheap mixer (my kitchenaid is actually on it's way right now! yay!!) and the speed settings probably aren't quite right. "low" might not really be all that low. Thanks for all the help. I'm sure this problem will end once I get my new baby! it's the pro 600 kitchenaid stand mixer and I'm very excited! it will make my job so much easier. I have actually been starting to get calluses on my right hand from holding the hand mixer
Cakedeco - I know exactly what you are talking about and have the same problem myself some times. I tort and fill room temp cakes, then crumb coat and put in the fridge to set. Usually only let them set 1/2 hour or so, then ice straight out of the fridge, which means the cake is cold. I smooth the icing and place it back in the fridge. It seems that if I keep the cake cool, I don't get the air bulges under the icing as much. My recipe uses crisco and butter - always use the exact same recipe, so that doesn't vary and neither does my method. So it's definitely a mystery - it's gotta be the humidity or something - that is the only thing that varies in my kitchen from one cake to the next. When I get them, I just poke a needle in them, and gently press the icing back and smooth with a sheet of VIVA paper towel. They are so annoying though!
Acupuncture needles are a cake decoraters next best friend.... they get rid of those nasty air bubbles and barely leave a trace. Makes those pins and needles look like crow-bars!
Not sure if i'm right but I live Fla. and hot and humid are my constant "friend". As the weather becomes dryer in the spring I always use more liquid to get the same consistency in my icing. Temperature in the house makes a big difference I maintain 72 degrees. Taking a cake out of the fridge and icing cake in a warm room makes your cake start to "sweat" which makes (bubbles). I do freeze but I always let them come to room temp. before icing so everything is the same temp. Hope this helps.a little. 
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