Forum: Cake Disasters

BLOW OUT

Lately, I’ve been experiencing blow outs on my fondant-covered cakes. Here’s my process: I fill my cakes and let them sit on the counter overnight to settle. I refrigerate them until they’re solid and then I ganache them. I let them sit in the fridge for an hour or so to set up my ganache and then try to let them come to room temperature before covering in fondant. Last night, I came home to a decorated and finished (I thought!) cake that had been sitting on my counter with a gigantic air bubble that caused a huge crack down the side. Thankfully, I could hide it with more decoration but I’m wondering what causes this in the first place. I’ve noticed that it happens more often with the change of seasons. Is it the temperature change? Is it humidity? How do I avoid this in the future? Any tips or advice would be greatly appreciated.

Thanks,
Kendra

Tags: advice tip question blow out

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7 Replies

Ciccio ...

I too have had this and read somewhere to try & skewer a hole right through your cake from top to bottom after you cover with fondant where you can later cover with something this allows any air caught in the ganaching, I have found this helps alot hard when you can’t do it though, had it happen in a silver leaf tier recently no air was escaping through that lucky I could fix…good luck

Goreti ...

Do you use corn flour/corn starch when you roll out your fondant? I have heard that it can ferment under the fondant which produces gases than need to escape.

Kendra Hicks ...

Thanks for your responses. @Ciccio: Good tip about putting a hole through the cake. I’ll try that next time. @Goreti: I don’t use corn starch because I use The Mat to roll out and apply my fondant. The air is coming from inside the cake, underneath the ganache.

Caroline ...

I’ve had a few blow-outs too, even when the cake has come back to room temp before being covered in fondant. I bought a beading needle (I think size 15) which is so so thin (kinda like an acupuncture needle) that I can remove any bubbles without doing any damage. But I too like the idea of skewering a hole through the centre.

Violet - The Violet Cake Shop ...

I get blow outs whenever I put my dark chocolate cakes or carrot cakes in the fridge after crumb coating. I’m guessing it has to do with the temp changes related to something in the recipe itself. It never happens with my pound, regular chocolate, marble or red velvet recipes. I’ve never had it happen to an unrefrigerated cake, only in cakes that have been refrigerated at least a couple hours. It’s happened with buttercream as well as with ganache under the fondant hence why I assume it’s the cake recipe as opposed to what I use under the fondant and it seems related to the refrigerating of the cake. I note all the variables (type of cake, ganache or buttercream, refrigerated or not, length of time refrigerated, length of time before covering etc.) whenever it happens so I can see if there is a trend as to why it’s happening. Interestingly enough, these are also the cake flavours that most often get bulging issues! HTH.

Gulnaz Mitchell ...

I have a similar problem sometimes. I use a very thin needle. But I like Jo’s suggestion about skewers. Should try next time.

Sharon Zambito ...

It is most likely condensation form being so chilled.