Blow outs....Help!
Hello Cake Friends!
This weekend I had three cakes develop big bubbles under the fondant, causing ugly cracks and lumps after delivery. Heartbreaking!!
I’m not sure what I’m doing wrong. I fill my cakes with French buttercream and dam and cover them in Swiss meringue buttercream. I chill them overnight before covering them in fondant the next day. I deliver them cold, but something happened during the process of them coming to room temperature causing these big bubbles.
I welcome and advice and insight you have!
Thank you so much,
Elisabeth
Elisabeth Palatiello, https://www.facebook.com/ButADreamCustomCakes
4 Replies
Jessica Harris teaches to let them settle overnight at room temperature after filling with a light weight, then chilling them in the fridge with the weight still on then take out-and ganache and let it set room temp or if buttercream in the fridge and then fondant. Some people say if you pierce a hole with a skewer in the center of the cake before crumb coating (while letting settle with the weight) then the air escapes through it!
Sehr
Hi, This can also happen if you trap air between the cake and fondant when you cover the cake. The air bubbles are not always obvious to spot at first but tend to grow bigger overtime (cracking the fondant as a result). This has happened to me a couple of times but luckily before delivery so I was able to pierce the fondant (with a sterile needle) and smooth the bubble(s) back down.
Cakes For Show
Thank you so much. I’m going to try and weight them and see if that’s it.
Elisabeth Palatiello, https://www.facebook.com/ButADreamCustomCakes
I have only ever had this happen with buttercream. Since I started using ganache – I’ve never had it again. I use buttercream and other fillings for layering the cakes but only ever use ganache as an undercoating for the fondant. Good luck :-)
