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Air Pocket Bulges on Fondant Covered Cakes

post #1 of 20
Thread Starter 
I have been working with fondant for about 2 years now, and until recently I have never had a problem. Lately however I had quite a few cakes that seem to have air trapped inside after applying the fondant. I dirty ice my cakes, let set, ice again and chill for about 15 minutes. My fondant is rolled out to about 1/4 " thick and when I apply it I make sure that no air is trapped anywhere, but about an hour after I apply the fondant I notice air bubbles pushing the fondant out and sometimes tearing the fondant. This is frustrating. I am an experienced decorator and I can not figure out why this has been happening lately. I appreciate any help or input that anyone can offer. Thanks in advance. PLEASE HELP!
The House of Cakes
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The House of Cakes
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post #2 of 20
Well, you could always use a thin needle or a tooth pick to poke 'em icon_smile.gif
Here is a similar topic, maybe it can help icon_smile.gif
post #3 of 20
Good question because I am having the same problem. I wonder if it is weather temperature related. Neve noticed it to happen in the winter months.
post #4 of 20
I had that happen twice this summer and it had never happened before. The times it happen to me, it was very hot outside and I refrigerate my cakes, I chalked it up to the severe temperature change. I even tried to let my cake sit out for 2 or 3 hours before delivering it, but when it was 110 outside and only 78 inside. Don't know if that was what caused it, but it hasn't happened since.
post #5 of 20
The air pockets come from putting room temp fondant on a cold cake.

Karen

cake website:
http://khmcakes.com
 

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Karen

cake website:
http://khmcakes.com
 

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post #6 of 20
Yep - I have heard that you need to let cakes come to room temp before putting fondant over them. I covered my book cake after they were refrigerated and had many air pockets.
post #7 of 20
Well - I have to disagree, sorry. You shouldn't cover a frozen cake, but not just because of air bubbles, but for sweating too. You can cover a cake that has been chilled for about 10 minutes in the freezer.
post #8 of 20
I chill them but never freeze them prior to covering and then return them to chill and that seems to keep bubbles away icon_smile.gif
You want the cake super chilled to apply fondant .
post #9 of 20
The only trouble I have ever had with bubbles is when applying room temp fondant to cold cake.

Life's too short to make cake pops.
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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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post #10 of 20
so madge you have a chilled/cold cake when you apply the fondant and dont have issues??
because now i am thinking i have solved the problem for what happened the last time i made a cake--it was REALLY cold from the fridge and covered in fondant- popped air bubbles with pins, rubbed out with c.flour and i was sooo proud of the fondant job-then BOOM go back to it the next day and too many bubbles to mention LOL
So evoir--i like your theory because come to think of it=that was the only difference i had with this cake job because i was so freakin pressed for time!!!
~Never be afraid to try something new. Remember, amateurs built the ark. Professionals built the Titanic.~
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~Never be afraid to try something new. Remember, amateurs built the ark. Professionals built the Titanic.~
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post #11 of 20
The weird thing about pastry and cake is that there are so many variables. Listening to everyone here trouble shoot is the best thing to do, eliminating the possibilities one by one.
post #12 of 20
I had this happen for the very first time today. I also NEVER refrigerate my cakes...until today. I had a request for IMBC, and to get the sharp edges for the fondant, I put the iced cake in the frig to harded the IMBC. By the time I got the cake to the venue, there was a huge bulge in the back of the cake. I knew to "prick" it and release the air, but I sure am glad it didn't rip the fondant.

What do you folks who use the IMBC and cover with fondant do to make sure this doesn't happen?
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #13 of 20
I love IMBC but I have a similar problem as Loucinda when I cover it with fondant.

So the last time, I used just an almost crumbcoat of it under the fondant and I didn't have the problem. It just seems to want to "seep" out from under the weight or something if I use a "regular" coating of IMBC.

I still don't understand it, but I know if I use too much I'll have bulges and seeping again. But if I am using buttercream, I make sure it is "chilled" in the fridge like Madge does and then I apply the fondant, then back in the fridge. No problem!
post #14 of 20
I never have any problems covering regular buttercream with fondant. Just the IMBC, and that is the only time I put a cake in the frig - so I know that it has to do with the refrigeration. I hate just using a "crumb coat" layer of it, when I use it, I want them to be able to taste it! icon_sad.gif
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #15 of 20
Man, I have done the fondant all kinds of ways. Freeze it, chill it, let it set at room temp, used non-crusting BC, crusting BC - sometimes I have no bulges and sometimes I have a lot. I'm not talking about the bulging thing on the sides because I figured out (thanks to the other CCers) what caused that and have eliminated it. But the little spots of air pockets that come up, I just don't know. If anyone figures it out, I hope they share!
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