Cake Central › Cake Forums › Cake Talk › Cake Decorating › Cake "Farts"???...
New Posts  All Forums:Forum Nav:

Cake "Farts"???...

post #1 of 47
Thread Starter 
Hi Cakers!!!

Please forgive the vulgar title. But, that is the best term I have seen used before. I am not talking about cake bulging from settling.

This is specifically regarding Butter Cream iced cakes. Does anyone have any suggestions on how to prevent these from occurring? Cake "Farts" is a term used to describe a small/huge air bubble that is pressing out against the butter cream icing. Eventually it will "Blow Out".

I made a cake today that was iced in butter cream. When I delivered it I noticed at the bottom/base of the cake a "fart" was starting to bubble out. LUCKILY, I had a hairpin and was able to poke it and press it back.

I crumb coat my cakes and do NOT freeze cakes in advance. The only thing that I can think of is I did not wait long enough for my crumb coat to set up? I normally wait 30-40 minutes at room temp. I only waited 20 this time.

This is the first time in awhile time that this has happened.

Here is the cake if you want to peek at it...

http://cakecentral.com/gallery/2025667

Thank you

Michael
Want to become Facebook Friends ???

http://www.facebook.com/#!/profile.php?id=100000994465036

Send me a friend request!! =)
Reply
Want to become Facebook Friends ???

http://www.facebook.com/#!/profile.php?id=100000994465036

Send me a friend request!! =)
Reply
post #2 of 47
This should help.. icon_smile.gif

http://cakecentral.com/cake-decorating-ftopict-728-air.html+bubbles+frosting

http://whatscookingamerica.net/PegW/BubblesFondant.htm

http://www.wilton.com/forums/messageview.cfm?FTVAR_FORUMVIEWTMP=Single&catid=8&threadid=132750&ftvar_msgdbtable=

http://www.cakesbygeorge.com/Tips/air_bubbles_in_icing.htm

http://cakecentral.com/cake-decorating-ftopict-374073-.html&sid=a73ce55b463ede10b0d18aee5aca1cb4
Respect for ourselves guides our morals; respect for others guides our manners.
Reply
Respect for ourselves guides our morals; respect for others guides our manners.
Reply
post #3 of 47
I had that problem a few times, as soon as I stopped using criscocream type icings...never happened again.
post #4 of 47
I've had the same problem. I freeze cakes, let them come to room temperture and then frost. Do you think I'm not getting the icing onto the cake well enough? I can't figure it out. It has happened on cakes that I've never frozen too. This recipe had crisco. Never thought about crisco being the problem and haven't paid attention as to if it happens with the HR recipe. Any other ideas, I'm getting frustrated.
post #5 of 47
Thread Starter 
Quote:
Originally Posted by leannrr

I've had the same problem. I freeze cakes, let them come to room temperture and then frost. Do you think I'm not getting the icing onto the cake well enough? I can't figure it out. It has happened on cakes that I've never frozen too. This recipe had crisco. Never thought about crisco being the problem and haven't paid attention as to if it happens with the HR recipe. Any other ideas, I'm getting frustrated.




I have heard that Crisco does not have the trans fat needed for a good bc recipe. HR is the best to be uses.....
Want to become Facebook Friends ???

http://www.facebook.com/#!/profile.php?id=100000994465036

Send me a friend request!! =)
Reply
Want to become Facebook Friends ???

http://www.facebook.com/#!/profile.php?id=100000994465036

Send me a friend request!! =)
Reply
post #6 of 47
I think the cake looks beautiful!! You did such a great job!!! Sorry, I have no advice, I just love the cake! : )
post #7 of 47
Thread Starter 
Quote:
Originally Posted by KellyJo3

I think the cake looks beautiful!! You did such a great job!!! Sorry, I have no advice, I just love the cake! : )



Thank you! I was able to save it. Luckily I bring a cake repair kit with me on deliveries.


=)
Want to become Facebook Friends ???

http://www.facebook.com/#!/profile.php?id=100000994465036

Send me a friend request!! =)
Reply
Want to become Facebook Friends ???

http://www.facebook.com/#!/profile.php?id=100000994465036

Send me a friend request!! =)
Reply
post #8 of 47
I have this issue too and its killing me! I always use fresh baked cakes, always crumb coat, as allow for settling. There really doesn't seem to be any constant reason for it... would love to know why. I have done cakes this way for years and now, out of no where.... bubbles and blisters wrecking my cakes!

I noticed my buttercream getting a little bit of yellow "oil" build up while sitting in a tub so I thought it was too much butter. I reduced the butter and it still happens. The frosting has also started to sort of ooze greese, which I find odd. is it the crisco?

what is this HR frosting??? does that work?? oh, and how do you keep them cold with out a nasty refrigerator taste in the outside frosting??
Christy
"operation "phase out real job" in progress.
Reply
Christy
"operation "phase out real job" in progress.
Reply
post #9 of 47
Quote:
Originally Posted by Mikel79

I have heard that Crisco does not have the trans fat needed for a good bc recipe.

This change took place about 5 years ago, so the zero trans fat is not a new thing. I believe it depends on the recipe because I use nothing but crisco and my icing works well in all temps, humidity and uses. I never even noticed crisco had a formula change.

Air bubbles are caused by air trying to escape. the only time I've had these happen to me is when I rushed a cake and didn't let it settle properly. What I learned to do, when I knew I was rushing a cake, was to crumb coat it and then poked some pin holes into the sides. This was an escape for any air that would otherwise be trapped. If I was super rushing a cake, I'd ice it and poke some pin holes in the icing right away. Never had bubbles with these little tricks.
post #10 of 47
I've been poking my fondant cakes, but I'm afraid of what will happen when someone wants a plain cake and I don't have a decoration to distract from my pin hole! mine always settle overnight before the crumb coat.....

so you don't use butter at all in the frosting? i almost feel like butter is my issue because I see the yellowish greese build up when its packed in a clear tub (never noticed before because it was always in a bowl that I couldn't see through)
Christy
"operation "phase out real job" in progress.
Reply
Christy
"operation "phase out real job" in progress.
Reply
post #11 of 47
Quote:
Originally Posted by sweetartbakery

so you don't use butter at all in the frosting?

Nope. Here's my recipe: http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing

Here's a CCer's outdoor test on how it holds up: http://cakecentral.com/cake-decorating-ftopicp-6873024.html#6873024
post #12 of 47
I had the same problem this weekend and I let my cakes sit overnight before decorating them. I even placed plates on top to help them settle. I use hi ratio so it didn't help me. Luckily for me I had to place gumpaste flowers on the cakes so it deflated the bubbles for me. I was just talking about cake farts with my mom as we were delivering the cakes. So frusterating. She thought it might be the humidity because it was high that day and I normally don't have problems.
post #13 of 47
I don't have that problem and I always fill and ice frozen cakes with BC. I use a real butter based frosting...no shortening. I keep them in the fridge where they thaw slowly until delivery and then they come to room temp slowly. Not one has had a bubble form...and I've been to just about all the events I made the cakes for! The few I haven't been to are all friends and they would have told me if there was a problem.

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply
post #14 of 47
When I saw the title, the first thing I thought was to add some Beano to the batter. Heh.

(Note: This a JOKE!)
post #15 of 47
oh no! this happens with high ratio too! crap! it was my last chance hope!
guess i'll have to try the all shortning route, but it just sounds yucky. i've read the reviews but just by decreasing the butter in mine, I get that yuck feel of grease!
Christy
"operation "phase out real job" in progress.
Reply
Christy
"operation "phase out real job" in progress.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Cake "Farts"???...