I made my first batch of MMF using Designmeacake.com recipe. It tastes great and was nice to handle when covering a square cake. My problem is that I got lots of little pock marks on the bottom (unrolled) side of the fondant. Some of them disappeared when I smoothed the cake, but many did not. It really spoils the look of my cake. Any suggestions on how to eliminate/avoid the pock marks would be much appreciated! Thank you :>)

I know exactly what you mean, I got them all over this cake right here!!!


I think it's because the powdered sugar clumps and it needs to be sifted REALLY well!!

Did you happen to spray your mat with a spray shortening spray? I've had that happen when I've done that and there are little bubbles in the spray.

Thanks for your thoughts on this. When I examined the marks, there was no evidence of powdered sugar... so I dismissed the clumping idea, which was my first fear. I greased the mat with Crisco - so shouldn't have been any outgassing. I'm wondering if I should have rolled and then re-rolled. Has anyone done that?

I have no idea WHY it happens, but here's what I do. I have 2 rolling mats. I roll my fondant onto one of them. I smooth the rolled side. I put my second mat on top and flip the fondant over. I peel off the original mat. (This is the side that typically has the pock marks) Then, I flip it all over on top of the cake and take off the second mat. This way I end up with the "rolled" side up and NO pock marks. Plus....its way easier to cover large cakes this way!

I have this problem too, but I usually use Satin Ice - and I usually grease my silicone mat with a little Crisco. I've never been able to just flip the mat onto my cakes because of the pock marks on the mat side for that very reason.

I wonder if it's a combination of the silicone mat and too much Crisco or something...?

I have the same problem. I just roll the fondant on my roller, like pie crust, and roll it onto the cake so the underneath side is touching the cake.

Great idea, Spectra. Thank you!

Yep, this happens when you grease your surface with shortening. I usually use very fine corn starch whcih works like a dream. Unless I specifically want that effect - I think it looks a bit like leather. I then paint the fondant with a mixture of wodka and the fondant color to make it shiny. I like that effect.

Do you use a specific corn starch that is very fine? or do you sift regular cornstarch? Thank you so much for your help!

I used to have this happen, then I found that if you keep kneading and kneading and kneading it eventually goes away and turns super smooth. This also works with powdered sugar clumps... knead and knead and knead and knead etc. It all smooth out Good luck

I had fantastic success with my last fondant work by rolling it on parchment paper. I used only a tiny sprinkle of powdered sugar and it worked like a charm.

Thank you to all of you! I will knead it into submission and then roll out on parchment paper with a light dusting of powdered sugar/cornstarch mixture. Stay tuned for a followup report :>)

Just a quick followup report - I'm now rolling my fondant on my wooden chopping block counter, using lots of powdered sugar underneath the fondant and just enough on the top to keep it from sticking to my new marble rolling pin. This has been working great for me. I bought Jennifer Dontz's training videa and it changed the way that I do just about everything.... She is an awesome teacher and so skilled. I now crumb coat my cake, roll and cover my fondant, ice my cake with buttercream, and then cover with the fondant. Reducing my process to a repetitive sequence has been critical for me. Goodbye pock marks!

Thank you to all of you for your help and suggestions - you are amazing!!

Nope, I no longer flip my fondant. I use Jennifer Dontz's method of carefully sliding the rolled fondant sheet onto both of my arms and then carefully lifting over the cake.... rolled side up. Jennifer's video changed my approach entirely and now I have no problems..... except for not being able to get a perfectly bottom edge on my small tiers... 6" for example. I just posted a new topic posting on that subject. Thanks for your interest and help!

I also lift my fondant onto my cakes with my arms. Just wash your arms up to the elbows...(idiot that I am I like to pretend that I'm a surgeon and this is a life saving op. Might as well be cuz my heart beats so fast every time I cover a cake). Slide your arms under and lay your fondant over the cake. Works like a charm.

Oh, heavens.... I never thought about arm hair. Gross! Fortunately, I don't have much, but I will probably give my arms an extra 'brushing' with a terry towel when I wash :>)