It’s gorgeous! Wouldn’t know there were any flaws! I get those air bubbles too despite several different things I do to try to prevent them. They appear with no rhyme or reason. I’m very interested to see what others say!

That is why I asked the question Christy. I feel like a fraud showing this cake but this is truly how it left my house except for a small air bubble in back. Get to venue and that air bubbles was huge and had also forced big cracks in fondant from all the pressure. I had used a brand new tub of fondant and ganached so there was absolutely no reason I can see this happened.

Sharon I dowel high. Most people say just above the icing but we have lots of bumpy roads so I go 1/8 of an inch above the icing so that tiers are suspended. I hope this helps. The cake looks great though and I am loving the Marvellous Moulds appliqués

The cake looks gorgeous Sharon

Love this Sharon, looks fabulous!
Lori-annes advice sounds good to me. I’m going to keep this in mind! :-)

Thanks Lori-Ann I will endeavor to try and go a little higher as well. This one was just above the fondant which I liked as the ribbon hid my gap so you could not see it. Definitely makes you happy when they go right , that’s for sure.

It looks so gorgeous! I love the color combination and the Marvelous Molds look like they worked great! I know how frustrating this is! I have had air bubbles develop in two of my cakes, and there seems to be no rhyme or reason. I used the same buttercream and fondant, and can’t figure out what the cause was! Hope someone can enlighten us!

Sharon, I like the design on this cake, the damask on the bottom and the quilted effect on the top!!
Lori-Ann’s response is interesting!!

Hi… regarding your air bubble problem…
I experienced this on quite a few occasions, when I worked as an employee of one particular business.
On those occasions, it was almost always with the white choc, raspberry mudcakes.
Their method was to stir frozen raspberries through a white mud cake mix.
Due to the time constraints, lack of staff and other factors, some preparation on cakes was started 1-3 days before pick-up.
In my opinion the berries were deteriating, and the built up of gas, was creating the problem (as it wasn’t occuring in other flavours).
I have also seen posts on facebook pages where this has occurred, when cakes were kept refridgerated… later covered, and bubles occurred later on. Again… if you think about it, things expand as they warm up. Including the air within your cake, from the aeration we put there, to make them light and fluffy.
Not sure if any of these situations apply to your cake. Hope this helps. Julez XXX

well this looks gorgeous, I can’t see any fault with it! Regarding air bubbles, I find if I put a little pin prick in the fondant and then smooth the surface very gently towards the pin hole does the trick. sounds scary but you can’t see the hole. But I guess you already tried that! I am also with Sugarpixy on the higher dowels. This cake is fabulous though Sharon. You will soon forget about the air bubble that we can’t see and love this wonderful creation! xx