chouxchoux
Posted 1 Nov 2009 , 6:28pm
post #1 of 2
i used mmf...which seemed great. then i got those tiny little bubbles all over, then i think i got air trapped between the ganache and the fondant which i tried to let out with a pin and a little pressure, but it left it bumpy. also, the mmf was soft, so i had to "throw" in onto the cake fast before it tore..probably why the air got trapped. I added more cs, not ps because i find the ps makes to TOO dry, but it was still soft. however the fondant was nice and smooth before trying to roll it out. i had to start rolling over a few times...maybe resulting in the tiny bubbles. also, how to keep the fondant round while rolling? any help? 
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