I would like some help as I've had some problems with the last few cakes I've covered, I've been in business over 2 years now and feel like I still need practice covering cakes! I'm just in the middle of making a three tier cake and am not happy with two of the tiers (thankfully just one side which can be the back and covered in decoration although I did recover the smaller tier last night).
So this is what I do - bake the cake, once cool wrap in clingfilm and pop in a tin/cake carrier overnight. Then the next day will fill it with buttercream (pressing down on each layer to get rid of any excess), then will trim the sides down before putting on a thin crumb coat, popping in the fridge for 15 mins and then adding another thin coat of buttercream before putting back in the fridge for an hour and then leaving it out at room temp for at least 15 mins before covering with fondant. I use the mat and spacers so my fondant is an equal width and then cover the cake. I do much prefer working with ganache and find I don't get as many problems when covering the cake but although I offer it nobody has ever asked for it on their cake. Is there something else I can do or do I have to say I coat the cakes in ganache to make them look better?
I've been getting lots of air bubbles lately and did try and leave it longer out of the fridge but it was even hard to work with as the buttercream was soft.
Any help would be appreciated! Thank you x