Help! Why Do I Keep Getting Air Pockets Under My Fondant?

Decorating By SweetTreatsbyJess Updated 10 May 2010 , 6:21pm by SweetTreatsbyJess

SweetTreatsbyJess Posted 10 May 2010 , 1:16am
post #1 of 5

This has happened to me on my last 2 or 3 cakes. Here's my process: I crumb coat and put in fridge for an hour or so. Get my fondant ready. Pull out the cake and lightly coat with water so fondant will adhere to buttercream. I cover and smooth it. It looks great. Then I let it sit for a little while and I get big air pockets trapped between the cake and fondant. How do I avoid this? Any help would be appreciated.

4 replies
ChoueiriCakeCo Posted 10 May 2010 , 1:29am
post #2 of 5

The air pockets could be caused by covering the cake with fondant while it's cold. As it comes back to room temperature, air pockets may form.

It could also be caused by the fondant not sticking well enough to the crumb coat.

hth icon_smile.gif

BrightDelights Posted 10 May 2010 , 1:47am
post #3 of 5

I've had this problem on my cakes too.

Kitagrl Posted 10 May 2010 , 2:00am
post #4 of 5

How smooth is your buttercream? I get it sometimes too but I find the smoother my buttercream, it seems like the less air pockets can form. If there are any gaps or unevenness, it seems like the fondant may not adhere (like someone else said) properly and you can get air pockets.

SweetTreatsbyJess Posted 10 May 2010 , 6:21pm
post #5 of 5

Thanks for the tips. I will try to get my buttercream super smooth. And perhaps skip the refrigeration phase icon_biggrin.gif

Quote by @%username% on %date%

%body%