Originally Posted by leah_s
After you ice the cake, take the tip of your spatula or a thin blade knife and break the seal between the bottom of the cake and the cardboard. This allows air to escape and you can refinish the edge with a border or ribbon, etc. when you assemble the cake.
And taking the cake in and out of refrigeration does NOT help.
Thank you for this tip! I will definitely try this.
I bake, cool, wrap and freeze. Then I take them out of the freezer as I need them. As for sheet cakes, I let them set out for hours, usually still wrapped, until soft. (And I had a bubble on a sheet cake the other day too.) I do, however, handle my round cakes while still frozen or almost frozen. I add the filling and set the 2 layers together, smooth excess icing around the middle and let them thaw like that. I decorate my wedding cakes the night before the wedding and they set out at a/c room temp the rest of that night. I do not refrigerate my cakes after decorating them. It's always the next morning that I discover that the bubble monster has visited!! Bummed!!! They look great when I go to bed and then bubbled out in the morning!!