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...