I seem to get alot of air bubbles when rolling out my fondant. Is there a special way to knead it so as to minimize this? I just poke them with a needle, but if there is a way to avoid them, I'd be much happier. I use MMF, could this be why? Any suggestions?
I've found by adding 2 tsp. corn syrup it really cuts down on the "pock marks". Also, for some reason, using the Great Value walmart brand works better at eliminating them over the brand name marshmallows.
I use 1, 16 oz marshmallows, i do great value as well, 3 Tbs water, 2 Tbs cornsyrup, vanilla and 2 pounds p.s.
So I think I'm doing what you are, just seem to have alot of those darn airbubbles when I'm rolling out the fondant. I normally have to burst 5-6 for a 10 inch cake. Is that normal?
I think you may be using too much water and corn syrup. I use 2 TBS. water and 2 teaspoons corn syrup. I don't use the full 2 lbs. of powdered sugar. I add it until the fondant doesn't spread when you let it rest a moment. it usually ends up being 5-5 1/2 cups. Hope that helps. I know mmf is tough to get right at first. It may help to mix it with 1/2 and 1/2 with a store bought fondant.