I've been decorating cakes professionally for 6 years. My current job is at a popular scratch bakery, the cakes are wonderful in flavor but very difficult to work with because we bake fresh daily and the cakes are super soft and moist. The only way I can ice them perfectly is is freeze them after crumb coating them. However, I get large bubbles sometimes that I'm trying to avoid. I've started icing them different, making sure I push all air pockets out etc. but it's still happening. Any suggestions?
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