I had this happen to me on a butter creamed double barrel cake last year… Since then I have learnt to cover it by brushing sugar water over the entire surface first before covering… That eliminates the chance of air bubbles . I keep the cake in the fridge till I’m ready to cover, to keep it nice and hard. If it’s warm weather, I keep a fan on the cake till ready for transport and keep the a/c blowing in the car to keep it cool and firm… But you might need a jacket :)
You must never limit your challenges, instead you must challenge your limits
