I made a cake this weekend - I'm super new to all this so I make mistakes, of course!
So on one of the cakes this weekend, I made it, put my buttercream icing on, put it in the fridge while I made my fondant and rolled it out. Then I got it out of the fridge - put the fondant on it, stacked it and started decorating it. Then I noticed on ONE SIDE the icing had started buldging out - almost like it was melting off ONE SPOT and pushing the fondant out into a bubble. I'd smooth it down and it would come right back. So I finally smoothed it down and threw it back in the fridge and held my breath that it wouldn't happen again or worse - and it didn't. It made it just fine after 2 hours in the fridge to the party.
Can anyone tell me why it popped out like that? Or how to prevent it? thanks!!
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