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Air bubbles under buttercream

post #1 of 6
8/2/12 at 1:44pm
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!
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post #2 of 6
8/2/12 at 2:11pm
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

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

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

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post #3 of 6
8/2/12 at 2:49pm
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
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post #4 of 6
8/2/12 at 3:37pm
http://cakecentral.com/cake-decorating-ftopict-633571-.html

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

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

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

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post #5 of 6
8/2/12 at 4:11pm
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.
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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.
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post #6 of 6
8/2/12 at 9:08pm
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.
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