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Fondant and Buttercream bulges/air bubbles - Page 4

post #46 of 55

Thanks for that tip, am definitely going to try  it. Have been having nightmare bulges and bubbles lately.

post #47 of 55

Hope it works for you Claire, let me know how it turns out :smile:!

 

Marissa

post #48 of 55

I shall Marissa,

 

Have been so worried about this off late, it's  a problem that I had never had so am freaking out. Can't decide if it's the weather, change of cake recipe or if the different packaging on the chocolate I make the ganache with means different chocolate although the ing's are all the same - or some terrifying mix of all 3:(

post #49 of 55

OMG this sounds sooooo good and simple. I am definitely trying this out asap. I really hope this works I really really really need this to work lol ;) 1 question tho you do not poke the needle all the way thru right? just about half way or all the way thru to the other side? Thanks Marissa and I will let you know what happens, wish me luck. 

post #50 of 55

Man am I glad I'm not the only one who has struggled with bulges in the past!

 

It's only been within the last year that I've finally figured out how to keep the bulges at bay. Oddly enough it seems that when I changed the type of fondant I was using that all of the bulges stopped. Other than that I have kept the same routine as before, so maybe it was that all along!

post #51 of 55
Amyswtcks ....what fondant were you using? What are you using now if you don't mind me asking?
post #52 of 55
Quote:
Originally Posted by Homemadebytz View Post

Amyswtcks ....what fondant were you using? What are you using now if you don't mind me asking?

 

I was using Satin Ice but now I've switched to Fondarific. For some reason I have found the Fondarific easier to work with, which has made covering cakes easier. Maybe that's why I have seen such a decrease in the bulges. Looking back on it, I realized that the Satin Ice was always to soft for my liking and it would make sense to me that a really soft fondant might slip more than a firmer one.

 

Just my theory, don't know if it's right. :)

post #53 of 55

I usually have some that go all the way through and some that don't, it doesn't matter once its rolled out!

post #54 of 55

Same issue here, until someone told me to use straws if its a layered cake to keep the weight lifted a bit off the next layer. tTe last cake I did,  no airbubbles!  Now I'm not saying you haven't done this but with a layered cake it did work for me. 

post #55 of 55
Quote:
Originally Posted by amysue99 View Post

I know there have been tons of posts about this, but I'm getting frustrated. I am consistently getting air bubbles under my fondant and buttercream and small bulges at the mid-seam. But I'm trying to do everything right! Where am I going wrong? Here is what I'm doing:

1. Cool cakes completely
2. Fill with stiff buttercream dam, about 1/4" filling. Very thin crumbcoat
3. Let rest overnight on counter, weighted for smaller cakes
4. Ice
5. If using fondant, flash freeze (per Sugarshack) and cover.

What is going wrong? Someone please help!!!

Same thing is happening to me! I'm soooooo frustrated with this problem. :(

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