I am covering a rice cereal ball in fondant. Going to be a golf ball. I am using Satin Ice and have rolled it to about 1/8 of an inch thick. I crum coated the ball in buttercream then iced in buttercream. Let it sort of crust so I could smooth out with wax paper. That went fine. Then sprayed with water to make sure fondant would stick. But when I covered with fondant I keep getting air bubbles trapped. I smoothed from the top down lifting the edges..blah blah blah. What am I doing wrong? I still have two tiers to cover and don't want to run into the same problem. Help Please.
Ok. I smoothed my BC very very well after I let it crust a little. Then I put some simple syrup in a tiny spray bottle. After I had the Satin Ice Fondant rolled out to the correct thickness and size I sprayed the cake with the syrup. Then quickly put the fondant on. The excess ended up getting pretty sticky, but it did help a little with the bubbles. I still had a few that I was not able to get out with a stick pin. Does anyone have any hints, tips, or suggestions on how I can avoid this? I tried to take my time smoothing the top before adhering the sides, but then my top edge started to do that elephant skin thing. Anyways thanks for reading.
I had a similar question about fondant settling. some one told me to put a "tile" on the cake, allowing it to settle before topping with fondant. Therefore you'd avoid the elephant skin. However, I cannot answer the air bubbles question, as it happened to me 2x and i don't know how to fix?