I am trying to roll out some MMF that I made last night. It was so nice last night. I wrapped it in plastic and kept it at room temperature. As I was rolling it out today it was full of air bubbles. I have tried to roll it out 3 times, but they keep showing up. Can anyone please tell me WHY they are there and what can be done to avoid this in the future?
air can get trapped when kneading or mixing in colour. after i roll fondant out if there are air bubbles i take a pin and prick and smooth it out. hope that helps
All I know to offer is the pin-prick method like michellesArt said....then smooth back over that little hole.
Thank you MichellesArt and Sweetjan!
For the next time you make fondant, I like to add 2 tsp. of corn syrup (during the soupy stage) to help with the pliability. It really cuts down on all the little air bubbles and "pock marks". And for some reason, I find the Walmart brand of marshmallows works better.
I add glycerin during the 'soupy' stage, and I stir it well to get some of the air out. Won't hurt, might help...
Thank you SO much jsmith and idjitmom!! Your advice gives me hope!! I really needed that right now! lol