Hey all, I've recently switched to ganache under fondant. Love the look and obviously, the taste, but I'm having an issue. I dampen the fondant with a little simple syrup before I put it on the ganached cake (as I've read is a perfectly acceptable practice). It gets all smooth and beautiful... Then I start seeing little air bubbles forming here and there. Not much, but I'm a perfectionist and this is just lame and time consuming! Should I switch to preserves over the ganache for the "sticking" factor? What tips you got, y'all?