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bulging air bubbles on my finished cake!! - Page 2

post #16 of 21
Just a question, because I'm not really sure. But does the "spongyness" of the cake have anything to do with it. I know some say that if you use all-purpose flour it will make a cake, for lack of a better term "more holy" then a cake made from cake flour. Would this extra spongyness increase the air pockets in the cake, thereby, increasing your risk of air bubbles being formed when the extra weight of the icing or fondant is added. I hope that made sense.
post #17 of 21
I am battling the same problem - it is such an unpredictable outcome that it takes away some of the pleasure of decorating cakes! Each time I cover a cake and DON'T get an air bulge I feel so successful and am convinced that whatever I did, I have now moved past the problem....then, it will happen on the next cake I make! I have a two-tier cake I am working on now that I filled, iced and covered in marzipan first before the fondant as I was convinced that this is what makes all the difference....and I have an air bulge in the side of my larger tier....OMG! On top of lack of sleep cause I work all day and decorate at night, it pushes me right over the edge. For all you decorators who are giving advice here, are you saying that you don't get air bulges??? I would soooo love to find the answer to this problem, cause it isn't always an option to be able to cover up the problem...I have had to actually cut through the fondant and remove some and smooth the edges of the cut back together to reduce the expansion of the fondant that was caused by the bulge, in order to fix it....and then disguise it with decorations. But this isn't the answer! I WANT perfectly smooth cakes like I see from all you experts and in so many of the pictures posted here..it isn't enough to be able to dress the cake up nicely, I want a near perfect foundation too, especially for cakes that are minimal in design and soooo elegant.
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post #18 of 21
I get these air bubbles more often when I tend to make cakes with fruit fillings....berries or lemon as this produces a type of acid. When the fondant is laid over the cake it is trapped inside and starts bulging.
post #19 of 21
I've had big bulges on the sides of two cakes hours after putting fondant on. They were both my sour cherry cake and I can't be sure they were completely at room temp. However, I've put fondant on other cool (not cold) cakes and not had the problem so I've decided my sour cherry cake is just not compatible with fondant.
Beautiful cakes are made with eggs not egos

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Beautiful cakes are made with eggs not egos

My website: www.sugarandslicecakes.com
My Facebook page: http://www.facebook.com/?ref=logo#/pages/Sugar-and-Slice-Cakes/153424644414?ref=nf
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post #20 of 21
I also get them all the time and it drives me crazy! Once they form, the BC around them cracks and can really mess up a great looking cake. Most of the cakes I make are covered in BC and I do refrigerate mine over night after baking because I think they are a bit easier to handle but did not realize that I should be letting them set for a good period of time after crumb coating, before applying the final icing. I usually crumb coat and put them back into the refrigerator for about 30 min. and then ice. I did see on a cake program once where they used a syringe needle to pull the air out of bubbles that have formed under fondant. I tried this once and it did work. Unfortunately this would not work for BC.
post #21 of 21
I just asked this same question in another thread. First I never had this when using Wilton's fondant but it has its own problems and that is why I switched to a MMF. I really like to texture and workability with the MMF but I now deal with these bubbles. I have had them on cakes w/out fruit so I don't think that is the problem. I was told that if the cake is not at room temperature that as the cake warms the are changes causing airpockets between the cake and the fondant. I am no good a science but this sound reasonable. I make sure I take time to let my cakes warm up. I too work full time and decorate through the night and understand the level of frustration and the lack of time to correct these problems. Good Luck!

Teri
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