Has anyone had the problem of having air bubbles in fondant AFTER you smooth it out? Lately on some of my cakes I smooth them out perfectly and come back a little while later to find air bubbles under the fondant. What am I doing wrong? It doesn't seem to matter if I refrigerate the cake first or not, either. Any tips or suggestions???
It is just the nature of the beast. use a sterilized needl to pop and smooth the air out.
I asked this same question recently! Someone suggested making sure the cake was at room temperature before adding the fondant. We're trying this at our bakery and so far the results have been better. Not perfect, but better.