As you all probably know, once you get a bubble under your fondant you cant really get it back as smooth as it was. Plus you have a hole where you "popped" the bubble.
I know that a big part of the problem is the weather down here. We put our cakes back in the cooler after we enrobe them to wait until time to decorate. This is really important for us esp. in the summer because the longer the cakes are out in the heat the more unstable they become.
We dont use a genoise or any other sponge because that just wouldn't fly down here. We like our cakes extra tender, soft, light, sweet, and buttery. We like our Butter cream rich and buttery and plenty of it. So we fill our cakes with french buttercream usually with alot of butter. So they can have a tendency to slide. So that is another reason we keep them cool as long as we can.
The problem is of course that the filling gets much stiffer under refrigeration than the regular icing we put on the outside. So we takes scraps of cake and stuff them between each layer around the perimeter of the cakes before we trim them. this seems to help prevent what we call "panty lines" in our fondant.
So Im trying to determine the reason the bubbles keep appearing. I know that air expands as it warms up.
When I "pop" the bubbles I have found that the bubble is under the icing--not the fondant. And a couple of times when I popped one the icing was still attached to the fondant and there was cake attached to the icing. So the air was actually under cake. So I thought that maybe the cake slivers I was using to stuff the spaces between the layers was being pushed out. Because I have found that cake will adhere to icing but it will not adhere to more cake.
So that is where I am in my investigation so far. But Im still perplexed as to what to do about it.
Any experience? Or suggestions?