I am having troubles with perfecting my rolled fondant. I find that there are little bulges here and there. Is this normal or is there a trick that I need to learn? I am putting butter cream frosting under it and making sure it is perfectly smooth.

Thanks!

Dana

Now you know why I hate the stuff...drives me crazy....I just don't get it either.

I've only used it a few times myself. I know they told us in the class to gather and smooth as you go to prevent pockets from forming to avoid the crease lines. BUt I still get crease lines. of course, I've only done a couple cakes with this method so far. My next one will be with fondant too, but, since it's supposed to be a mountain, the pockets and creases will add to the realism. Good luck!