Lately, when I've been rolling out my fondant, bubbles have been appearing. I don't think that I've changed my rolling techniques and I'm using my same old silicone covered rolling pin. It has happened with both Satin Ice and Wilton fondant. Some times, I even hear a snapping noice (like someone loudly chewing gum). I refuse to put this bubblie fondant on my cakes. Someone people help me trouble shoot so I can stop this from happening! 
I'm not sure why this is happening, but in class we were taught to bring a pin or needle to class and simply pot any bubbles and keep rolling the fondant as usual.
I'm not sure why this is happening, but in class we were taught to bring a pin or needle to class and simply pot any bubbles and keep rolling the fondant as usual.
I do the same but they seem to be forming every where. I wonder if it's the weather.
you're probably trapping in the air when you knead the fondant. they the bubbles show up when you roll it out. just have a pin handy and prick them like you do wall paper.
I have been having the same problem lately, really bad! My guitar cake I just posted had one and I couldn't get it out. I hope someone has an answer to this question, because I am stumped. I have bubbles when I am rolling mine out also, Lately I have been using Satin Ice, but I has them with MMf also. I knead it and smooth the top first when putting it on the cake??????????
I try using a pin to pop it, but then you can tell. It soesn't have that super smooth look.
I cant believe this topic is here!!! I was just going to post the same problem. I make mmf and have been for the last year or so and have never had this problem until now! What is going on? I thought I must be doing something wrong but dont think I am doing anything different than I normally do. Yet after kneading, and rolling there are always bubbles on the fondant and it is making me crazy! Does anyone know why this would start happening?
Any time I've had bubble issues it's because I didn't knead the fondant well enough. Maybe certain weather makes it worst, but if I gently knead and keep it in a ball shape, I generally fair well. The microwave helps me if the fondant is too stiff or hard to work with. It just seems to roll better for me if it's a bit warm, and I never get air bubbles.
I feel your frustrations, though. I had to rip it off a cake twice because it looked so bad.
Good luck!
Angie
My instructor told us not to knead it lilke bread dough. She said twist and fold. I suppose this is why...
Quote by @%username% on %date%
%body%