Calling All Cake Experts!!!!

Are you putting the cakes in the fridge after your done with the final coat of buttercream?

It’s happening before I even get the chance to, but yes, I typically do.

I have been having similar issues with air bubbles under buttercream icing. I chill the uniced cake over night and then ice the next day.
When the air bubbles arise, I use a tooth pick to break the air bubble and then smooth out with a paper towel and fondant smoother, trying to work out the air.
I use an icer tip to put my icing on. Lately, I have been putting the thinnest coat of icing on as a crumb coat. Sometimes I put the last layer of icing on with a icing spatula, sometimes I use the icer tip and then smooth it out with a spatula.
Lately, I have not been having a problem with it, but the weather has cooled down quite a bit.
I hope this helps.
P.S. I do not consider myself an expert! Just someone who has a passion for creating cool cakes!

Do you need to refrigerate them? Is there butter in your recipe? I’ve found that refrigerating them causes blowouts. You can put a hole on the top of your cake, I’d it will be hidden, with a straw or dowel to create a "chimney " for air to escape.

No butter, just high ratio shortening. I’ll have try the chimney idea. It happens so randomly on the cake. The bubbles can form on the bottom OT the side or the top. I never know! It’s so frustrating!

That’s what I use. I get air bubbles in my bc when I am constantly putting them in and taking them out of the fridge. If you need the bc to get cold in order to add a decoration or to stack, just throw it in for 15 mins or less. Then keep it room temp if you don’t have a perishable filling. Good luck!!