Why does my fondant get holes/pock marks when put on a cake? Half the time this happens and half the time it doesn't, which leaves me very confused.
What are you rolling it out on?
Maybe you have too much sugar/corstarch under neath it while rolling it. Is your surface that you are rolling it in a smooth one ?
I roll it out on a silicone mat with shortening on the mat. It doesn't happen every time, but it does happen maybe half the time, which is a lot.
Duplicate post, please see: