I made my first Wedding Cake this past weekend. Although I am very happy with how it turned out, I did have a little trouble with air pockets. After doing a lot of research and reading so many posts here on CC, I decided the best way to go was covering the cake with ganache under my fondant, which I really liked a lot. I let the cake settle over night and had NO bulging which was great, but after putting on the fondant, there they were! Air pockets, I used a pin to "pop" most of them, it wasn't really noticeable to the bride and guests,but it was to me. What caused this to happen? The cake is the Red Roses Cake in my Gallery.
Hi there, I think this happens at the time of covering the cake. Whether its buttercream or ganache, what I do is, once I put the fondant on the cake, I start smoothing the top first. And then from the top I keep smoothing the fondant by hand around the cake. I keep on doing this from top to bottom. So no way of air trapping inside. Have you had a chance to brouse on youtube? There are lot of video, which I think will help you.
Hi bashini, Thank you kindly for the advice, in fact, that is how I apply the fondant but I guess for some reason air was able to get trapped inside. yes, I am always browsing You Tube too. Everything is very helpful. Thank you again!
You are welcome. Very rarely, I do get air bubbles in my cakes too. I know lot of cake makers use powdered sugar to roll their fondant. But I use cornstarch. Wonder that has got anything to do with it?