Hi, I have a question as I have a problem that has happened a couple of times now. When I have coated a cake in buttercreme, then fondant/sugarpaste I'm often finding that later it's developed an airbubble somewhere. Luckily my latest cake (in creation) I was able to salvage it but why is it happening?? Is it because I chilled the cake for too long to get the buttercreme to set? I only try to leave it in for as little time as I need to though sometimes because of the kids they get left in a little longer. I left the cake for at least 4-5 hours to cool after baking (was a last minute thing that got sprung on me). Am I using the wrong stuff - I made roughly 50/50 butter to trexx (shortening) and then added the sugar. Is my kitchen too hot? Too cold?? Please someone help me!

Air bubbles in icing - don't you just hate it when that happens! Yes, a cold cake can be the reason that the air bubble is developing. (At least that is what my cake instructor said, and my experience so far has proved her right). To get rid of the air bubble, sterilize a corsage pin or quilting needle, and then poke the fondant where the air bubble is trapped. It should help to let the air escape.