I know this has been covered many times over but can anyone shed some light on why these bubbles form in the icing. I have heard it is because of a moisture problem so I let my cake sit, unwrapped, for at least a half hour before icing it. Still got a big bubble after I iced decoated the whole cake and it sat overnight. I'm losing my confidence here!
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And just for clarification, I'm talking about the big air bubble you get under the icing. I use a really stiff dam and let my cakes sit overnight after I fill them and that has taken care of the bulge problem. Unfortunately I haven't been able to figure out the air bubble problem. It is so disheartening to have a perfectly smooth cake, all decorated, and wake up the next day to a big bubble with the icing cracked all around it.
