Has anyone ever had their fondant "blister" and pop while rolling it out? Is there a simple solution? Lately I have been having the devil's time covering larger cakes, because as I am rolling it out, blisters appear...kind of like the blow outs that can occur when on the cake.
Am I rolling it too vigorously? Not vigorously enough? Kneading it too much? Not enough? Obviously air is getting trapped but how?
I have three cakes in progress, it is 11p.m. and I just poured a glass of wine and signed in here to calm my nerves.....HELP!!!!!
I am using the large Wilton rolling pin and I roll out on vinyl, if this helps....using purchased Dawn Decorice fondant.
I have had this happen and find that it's when I over knead the fondant.
The blister is a result of air getting trapped in the fondant as you knead it or roll it out.
I usually take a small pin and prick the blister and then just roll it smooth again with my pin.
I have recently switched to Satin Ice and find I dont have this issue as much.
Hope this helps
Thanks G-cakes...it does help!
Back at it, I guess (wine's gone) LOL
Yup, it's air bubbles. Just poke with a pin and keep rolling. I have started using my regular rolling pin (that I use for pie crust, etc.) and it's so much easier than those long thin "fondant" pins like those from Wilton.