Hello! I am a self taught cake decorator and in these summer months I am having some serious trouble with my fondant covered cakes!
I Freeze all of my layers a couple days before I ice them. I usually just use buttercream in the summer months. And I cover them with a decently thick layer of homemade marshmallow fondant. After the cake is covered and I start to apply the decorations parts of my cake with start to bubble out/swell pretty severely. I try to poke a little hole in the bubbles to push the air out and I smooth it back down, but it just swells back up again! Sometimes the only thing that works is for me to pull the side up again and push out and air/extra icing that is up in there? But sometimes that wrecks the cake!
what am I doing wrong?
Please read this post: http://www.cakecentral.com/forum/t/822329/fondant-making-a-bubbly-mess#post_7626596
Dear Cupcake couture,
Don't feel alone with this issue! Anyone who has applied fondant to a cake has experienced the air bubble issue. Is the cake still partially frozen when you are trying to apply the fondant? That could be part of the issue.
Air is your enemy here. When you apply the fondant, spend extra time smoothing it. Most air bubbles will work themselves out with this technique. Google Sharon Zambito...she has excellent tips on avoiding this issue.
Hope this helps!
I quit using buttercream under my fondant. I use ganache and all does problems are over.