Cake Central › Cake Forums › Cake Talk › Cake Decorating › gas bubbles forming under fondant
New Posts  All Forums:Forum Nav:

gas bubbles forming under fondant

post #1 of 55
Thread Starter 
Hi all,

I occasionally have a problem with gas bubbles forming under the fondant on my cakes. The fondant will be nice and smooth with no apparent flaws then the next day there will be a huge bubble in one area, like either the top or the side. When the bubble appears is random. The big problem is this happens after the fondant is set and drying, so I can't smooth it out. Does anyone have any idea why this is happening?

Thanks!
Bewitching Elegance ... Cakes to Dy For!
www.bewitchingelegance.com
Reply
Bewitching Elegance ... Cakes to Dy For!
www.bewitchingelegance.com
Reply
post #2 of 55
Cake farts! icon_biggrin.gificon_biggrin.gificon_biggrin.gif

No, seriously, there are some gases that need to escape from the cake after baking. If you let the cake settle overnight before you put the fondant on, you should be able to avoid the dreaded air bubble problem.
post #3 of 55
Not really--just that what you said, air gets trapped so what I do is on purpose after cake is all dressed for the party-- I stick a pin through to the cake and leave a little hole open in a unobtrusive spot in each layer of cake on each tier. It helps me to avoid that.

Idea for you...
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #4 of 55
Sorry I can't help you and I am going to add to your question because I was about to post something similar when I saw your post. I've gotten the same thing with the last several cakes I have made. The last cake I made (the clothesline baby shower cake), I baked two days ahead of torting, filling and icing. I baked them, let them cool and then wrapped them in saran wrap and let them sit on the counter. But I still got a huge bubble. I need help because I have to do a wedding cake in 3 weeks and this CAN NOT happen again. Thanks and sorry for taking over the post.

Vivian
post #5 of 55
it can also happen with temperature change - like if you fondant a cold cake.
i think it can also happen if your fondant isnt actually stuck to the cake - like if your bc is too well crusted.
if you pop with a pin (at an angle is aparently less noticeable than straight on) you will hopefully be able to fix it.
xx
post #6 of 55
Thread Starter 
Hi all,

Thanks for the info. I appreciate it, but it really does not solve the problem. When I cover the cake it is cold. Usually I bake a cake and then refrigerate it overnight, then torte, fill, frost, etc the next day. The cake is cold out of the refrigerator when I cover it. Maybe that is the problem? I thought maybe so but it looks like Vivian is having the same problem with a room temperature cake. I also know that you are supposed to chill a cake before you cover it as it makes it easier. With a shaped cake you definitely are to do that. If you watch the DVD made by Mike's Amazing Cakes, they chill the cake at each phase.

Also, once the bubble has happened it is often too late to poke a tiny hole because the fondant has started to dry. So I have a dried bubble on the cake. Thoughts?

brincess_b I think you have some good points. I am pretty sure it has to do with temperature. At least I thought that until I heard Vivian's reply. Also, I have taken a could cake, added the fondant, refrigerated it again, and pulled it out the next day to find the gas pocket. So maybe it it not temperature related?

Can anyone who has never had this happen tell me the exact steps they use when covering a cake so I can compare notes?

Thanks again all!
Diane
Bewitching Elegance ... Cakes to Dy For!
www.bewitchingelegance.com
Reply
Bewitching Elegance ... Cakes to Dy For!
www.bewitchingelegance.com
Reply
post #7 of 55
No because there really is no solution to this issue that I know of.

If someone says it's from previously frozen cake I have seen it in never frozen cake, etc etc etc. The only common denominator I know of is that it is iced cake. I've seen them form as I ice the cake.

I have been studying this phenomenon for decades. I cannot determine a common denominator except it is trapped air.

It is hopefully averted in advance with a well placed bunch of holes or the bubble forms & then is popped. I've never heard of any good explanation or cure other than that.

I believe it's Leah who places something heavy on the cake to help the air escape well in advance of it being iced.
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #8 of 55
By the way they form under every kind of buttercream too.
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #9 of 55
Great write up in the paper. Pretty cool, Cakebuddy.
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #10 of 55
I always get these icon_cry.gif buttercream or fondant

If the fondant is hard I spray it with a little water, lift it off the cake and resmooth it down. This wont work if the fondant is REALLY hard. You have to try to "catch" the bubble asap. This works for me thumbs_up.gif Poking with a pin never helped me, but I know a lot of people have had success with it.

Don't know what causes those darn "cake farts" icon_confused.gif
"Life is a river always flowing. Do not hold onto things. Work hard." Siddhārtha Gautama
Reply
"Life is a river always flowing. Do not hold onto things. Work hard." Siddhārtha Gautama
Reply
post #11 of 55
Thread Starter 
Hi all,

I want to thank you all again for taking the time to reply to this post. I have been in the business for years and have never been able to keep this from happening from time to time. I have had it happen once with just buttercream, so yeah, that sounds like the common factor.

The next few fondant cakes I do I am going to leave gaps in the buttercream. If that seems to help I will let you all know.

Again, thank you all for your time. If nothing else I am glad to know that I am not alone in this.

BTW - I just took my latest problem child, which had hard fondant and a bubble, and smoothed over it with Crisco. This helped quite a bit but it is still obviously not perfect.
Bewitching Elegance ... Cakes to Dy For!
www.bewitchingelegance.com
Reply
Bewitching Elegance ... Cakes to Dy For!
www.bewitchingelegance.com
Reply
post #12 of 55
Dyrinella, I think your problem may be the cakes being iced when cold, etc and then sitting out after the fondant is applied. Condensation is going on in there and causing the blow out. Lots of folks put the fondant covered cake back in fridge so as not to have that temp change; and they seem to have less bubbles from what I read.


and YVM, I think you are getting them because of the plastic wrap. The cakes sweat in there and when you take the plastic off the surface is still damp from that. If you wait a while with the cake uncovered in a cool room till the surface dries off; it should help. That is what i do. If I ice a cake right out of plastic, I will sure fire get a blow out.

HTH!

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #13 of 55
sugarshack.........if you put the fondant on a chilled cake and then return it to fridge.......when you get it out to serve.....what can you do to prevent the outside condensation on the fondant? sorry to hijack a wee bit
post #14 of 55
Madge, I really do not know because I do not use this process although I know tons of folks do. I would assume you are going to have wet fondant! I guess if it sits a few hours it would dry? But then I would worry about a blow out! ACK!

I know lots of peeps use perishable fillings and meringue buttercreams, and they keep their cakes chilled till delivery time. I honeslty do not know how they handle the condensation.

I fridge nothing; I don;t have room and the heat and humidty just too bad where I live.

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #15 of 55
I just find it so much easier to apply fondant to a cold cake, if you have to take it back off and put it back on, it doesnt goof up butter cream.....last time my fondant started to sweat for the first time and now I am afraid to use fridge,
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › gas bubbles forming under fondant