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A remedy for CAKE BLOW OUTS.... - Page 2

post #16 of 52
Thread Starter 
Quote:
Originally Posted by howsweet

Oh my gosh that is brilliant! I will remember you forever, Michael. In the summer time I have a problem with blow outs and have been looking for a solution for ages.

Your cake is done beautifully, by the way.




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Thx!
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post #17 of 52
Thanks for the tip, why does this occur? Thankfully, I've never had this problem. Could it be that ther are air pockets in parts of your buttercream?
post #18 of 52
Thread Starter 
Quote:
Originally Posted by margiep

Thanks for the tip, why does this occur? Thankfully, I've never had this problem. Could it be that ther are air pockets in parts of your buttercream?




Possibly? Everyone has there own theory. Some think it is moisture that is captured behing the icing. Others, think it is "Gas". Some simply think that part of the icing didn't adhere to the cake.

Whatever the reason they are a total pain in the rear!

Thanks,
Michael
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post #19 of 52
I made a cake last weekend...iced it the night before...and the next day while putting on the tappit letters....yup...the bulge appeared right before my eyes. I actually watched it popping out??? Go figure?
post #20 of 52
Haha! This is a good tip, I'll keep that in mind. I call that the "cake tumor" and I wrote a blog post about them recently, here it is... http://acaketorememberva.blogspot.com/2011/06/dreaded-cake-tumor.html

I think they're caused by gas escaping from between the layers of the cake, from pockets of gas that are trapped when the layers are put together. If you press down well when you put the layers together you're less likely to end up with a cake tumor.
post #21 of 52
Thread Starter 
Quote:
Originally Posted by costumeczar

Haha! This is a good tip, I'll keep that in mind. I call that the "cake tumor" and I wrote a blog post about them recently, here it is... http://acaketorememberva.blogspot.com/2011/06/dreaded-cake-tumor.html

I think they're caused by gas escaping from between the layers of the cake, from pockets of gas that are trapped when the layers are put together. If you press down well when you put the layers together you're less likely to end up with a cake tumor.



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post #22 of 52
Similar trick is to use an oral dosing syringe (like you get with kids medicines), this is great if you haven't put too much icing on your cake. Just pop it into the blowout and suck the air out by pulling on the plunger.
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post #23 of 52
Thread Starter 
Quote:
Originally Posted by MikeRowesHunny

Similar trick is to use an oral dosing syringe (like you get with kids medicines), this is great if you haven't put too much icing on your cake. Just pop it into the blowout and suck the air out by pulling on the plunger.




This is clever!
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post #24 of 52
Great idea!!!!!

This is my trick to lessen the chances of the PITA bubbles and blowouts. After you have iced the cake to the desired smoothness, poke a hole through the top center of the cake with a straw, dowel rod or my tool of choice is a chopstick.
If you can't find time it do it right..how will you find time to do it over?
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If you can't find time it do it right..how will you find time to do it over?
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post #25 of 52
Thread Starter 
Quote:
Originally Posted by cakelady2266

Great idea!!!!!

This is my trick to lessen the chances of the PITA bubbles and blowouts. After you have iced the cake to the desired smoothness, poke a hole through the top center of the cake with a straw, dowel rod or my tool of choice is a chopstick.



How does poking a hole in the top of the cake help with air trapped on the bottom side of the cake?

Does it really work for the sides?

This is really great idea.
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post #26 of 52
Not sure exactly how it works, but it does. It seems when I forget to do it I always wind up with a bubble on the sides. Just poke all the way through to the cake board.
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post #27 of 52
Thread Starter 
Quote:
Originally Posted by cakelady2266

Not sure exactly how it works, but it does. It seems when I forget to do it I always wind up with a bubble on the sides. Just poke all the way through to the cake board.



Do you plug the hole with icing, or leave it open? The top of the cake that is.

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post #28 of 52
For those of you who get these, do you refrigerate your cakes? I mean, refrigerate before and during the decorating process? I only get the icing amoebas if I refrigerate during the assembly and crumb coat process. And I only get them when I use an American buttercream.
post #29 of 52
Hi All, I've never posted on a forum before so please be gentle haha. I always get bubbles, whether I refrigerate or not and also when I fill and cover with ganache as well as when I use buttercream. Drives me crazy, I use a pin and then press them out which works fine but then I can never completely get rid of the hole...perhaps I'm being too fussy icon_smile.gif
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post #30 of 52
Quote:
Originally Posted by MikeRowesHunny

Similar trick is to use an oral dosing syringe (like you get with kids medicines), this is great if you haven't put too much icing on your cake. Just pop it into the blowout and suck the air out by pulling on the plunger.



There is nothing that makes me sick to my stomach than coming to look at a cake in the morning and it has that blow out! Mike I could hug you!!! I have been having a quite a lot of these lately. Wondering if changes in temp so much. One was the night before a wedding cake delivery - why do they happen when they've been sitting perfectly happy ready to go then bam! there is appears. Unfortunately it was a really plain cake so I couldn't cover it if I used a big straw so thought this could be the answer!!!

So my question is Mike.. will this work with fondant do you think. I use buttercream then all my cakes are fondant work. I am hoping this is the answer to my prayers.
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