Lately, I’ve been experiencing blow outs on my fondant-covered cakes. Here’s my process: I fill my cakes and let them sit on the counter overnight to settle. I refrigerate them until they’re solid and then I ganache them. I let them sit in the fridge for an hour or so to set up my ganache and then try to let them come to room temperature before covering in fondant. Last night, I came home to a decorated and finished (I thought!) cake that had been sitting on my counter with a gigantic air bubble that caused a huge crack down the side. Thankfully, I could hide it with more decoration but I’m wondering what causes this in the first place. I’ve noticed that it happens more often with the change of seasons. Is it the temperature change? Is it humidity? How do I avoid this in the future? Any tips or advice would be greatly appreciated.