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.
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