Is there anything I can do to reduce the number of air bubbles I get under my fondant? I pop them using a straight pin but I can never quite get rid of the hole it leaves.
I am even getting bubbles in the fondant as I am rolling it out!! What am I doing wrong?? So frustrating!!
i am intrested in replies to this.... my most recent picture shows the most awful blow out around the center of the bottom cake which only appeared the morning after i coated it! Frustrating as once i had popped the major ones the fondant was to dry to rub back into place against the cake... hence the creeping ivy! I have read somewhere this is due to temprature which makes sense, my cake was still semi forzen when crumb coated, it then went in the frigde for 20 before the fondant. The same process was used on the smaller top cake but no air bubbles...
Hope some experienced cakers can help us!
Do you pop them with the pin at an angle?
...not sure what brand fondant you use, but many people say they get lots of little air bubbles when using satin ice.
its not the popping i struggle with, its that they dont appear until the fondant has set, so when i try to push it back in after popping it cracks/creases.... looks awful!
I am in the UK and using regalice
Yes, I pop them at an angle and it doesn't seem to help.
I use MMF.
And you've let your filled cake settle before adding the fondant, correct? The cake needs to settle first. Also, yes temp can affect fondant and the way it handles. If your fondant is too soft, which MMF can get like that, it will bubble also.
Can't offer you anymore advice. Most of my cakes are SMBC.