Fondant Air Bubbles

Decorating By SRumzis Updated 23 Oct 2011 , 1:25am by SRumzis

SRumzis Posted 22 Oct 2011 , 7:45am
post #1 of 2

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?

1 reply
SRumzis Posted 23 Oct 2011 , 1:25am
post #2 of 2


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