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Air bubbles under buttercream

post #1 of 7
Thread Starter 
I'm going to be making a wedding cake-three tiers-with all buttercream. I've been having the problem of a large air bubble forming randomly under the buttercream after i'm all through decorating. Mostly happens on the side of the cake. What causes this and how can I prevent it from happening. I usually fill and crumb coat, then refrigerate for about an hour. Then I ice with room temp buttercream, smooth and refrigerate again for an hour. then I will decorate. It seems that after about an hour, the dreaded bubble starts puffing out. Help! This cake is probably going to sit on display for about 2 hours before being cut. Thanks for your input in advance!
post #2 of 7
You can get some good ideas/causes/fixes from these threads:
https://www.google.com/search?q=air+bubbles+cake+site%3Acakecentral.com&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-USicon_surprised.giffficial&client=firefox-a

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply
post #3 of 7
Most people will probably say your problem is your not letting it settle long enough. However, I fill and crumb coat and let the cake settle over night and the last cake I made got an air bubble!! I really wish I knew what the problem was. I have only had 2 cakes do that but I didn't do anything differently with them....???
BTW, I don't refrigerate mine at all. Maybe if you skip putting it in fridge it will happen less...who knows. Sorry I couldn't help!! icon_smile.gif
post #4 of 7
http://cakecentral.com/cake-decorating-ftopict-633571-.html

Read the first post by Leah_s about getting a cake to settle before icing.

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply
post #5 of 7
Thanks. That thread refers to a fix for the dreaded bulge. To fix the airbubbles, you need to "break the seal" of the icing to the bottom board. After finish icing, run a thin bladed knife between the board and the cake. This was one of the FNCC tips back when I was dong them. Yes, it messes up the bottom edge, so hopefully you've got a border or ribbon for finishing. But I swear it works. I only get bubbles when I forget to "break the seal" and let the cake "breathe."

Someone else suggested using a skewer and poking a whole in the center of the cake which would be covered up by the next tier. That should also work.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #6 of 7
i agree with Leah, your cake is so well sealed with buttercream that the expanding air is trapped and forms a cake boil/bubble/blister, what everyou want to call it. I find it is worse if you chill the cake after icing. What i have started doing is taking a drinking straw and remove a plug of icing from the center top, where it will be covered with another cake or even a dowel for transporting. it just gives somewhere for the air to escape. Same as Leahs method, just on the top instead.
post #7 of 7

THANK YOU, THANK YOU, THANK YOU Leah!

 

I have had have the worst time lately with air bubbles popping up in my buttercream. I've begun to cringe every morning when I go look at the cake I finished the night before. I came on here yesterday to ask if anyone knew how to prevent them and happened upon this thread.  Just to cover all my bases, I broke the seal of icing at the bottom and poked a hole in both tiers with a skewer.  Looks great this morning! 

 

 

I think the only thing I probably should have done is break the bottom icing seal before I inserted the SPS plate.  That seems to be one of the crucial times bubble pop up, I guess because of the air that's displaced by the columns.  Next time I'll be sure to do it in that order. 

 

Thanks again!

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