Can anyone tell me what would cause the frosting to bubble from the side of a cake. The last two cakes that I've done, I have left out overnight in a box and when I open them up in the am to finish decorating the frosting has an air bubble under it. Like the size of my palm. I poke a hole in it and press it back down but you can still see where the frosting had moved. These cakes had fondant decoration on them so i didn't store them in the fridge because i didn't want the moisture to get to the fondant when they warmed up. I seems like if i refrigerate a cake I have problems with the moisture in the fondant. If i don't refrigerate i have problems with the frosting. Any suggestions? 
Try lfilling and crumbcoating your cakes and then etting them 'settle' overnight before putting your fondant on - this should help.
I don't know what the answer is either. From time to time, even though I crumb coat my cake, give it time to settle overnight, then frost the cake, let that settle for many hours or overnight, then put on the fondant decorations, I can still get an air bubble. Just happened to me, so I poked a hole in it (mine was buttercream frosting), pressed it back down and put another fondant decoration over it! But in some cake designs, that wouldn't be possible.
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