Why Do I Keep Getting Air Bubbles Under Fondant??

Decorating By CupcakeQT82 Updated 26 May 2013 , 5:50am by planetsomsom

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CupcakeQT82 Posted 19 Sep 2012 , 1:41am
post #1 of 8

I keep getting air bubbles under fondant covered cakes!!! Without fail! The last cake was even dark chocolate ganache iced, and then covered in fondant and I still got air bubbles! I don't know why! I can have a great-looking smooth fondant cake and then the next morning I will go look at my cake in the fridge, and whaddyaknow, a big bubble or two have formed in random spots! Help!

7 replies
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icer101 Posted 19 Sep 2012 , 2:19am
post #2 of 8

Hi, read this and it might help you.


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Thea519 Posted 19 Sep 2012 , 4:19pm
post #3 of 8

That happens to me when I refrigerate my crumb coated cake before covering it in fondant. If this is what you're doing, try letting the cake come to room temp before covering it.

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shkepa Posted 19 Sep 2012 , 5:34pm
post #4 of 8

the same happens if the cake was frozen before covering the cake definatly needs to be room temp before covering

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Maggie12 Posted 25 May 2013 , 12:14am
post #5 of 8

AIt usually happens when you don't press well the fondant to the cake, when it does happen just go with a needle and poke the air bubbles, that should work, and make sure the cake is at room temperature before covering with fondant.

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IHeartCupcakes Posted 25 May 2013 , 1:44am
post #6 of 8

AI have been having the same problem! It's driving me crazy! My cakes are room temp because I let them sit overnight after I ganache them. I'm also carefull to put the fondant on top of the cake slowly to prevent air pickets and I run over it with a fondant smoother too. I'm carefull to brush the entire cake with shortening before puting the fondant on. I wish I could figure out what I'm doing wrong.

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Hanielas Posted 25 May 2013 , 10:50am
post #7 of 8

This happened to me with my last cake, I don't do cakes too often, I had the cake covered and nearly finished decorating it I turned it around and there was a  huge bubble it was at least 2 inches across.  I always depended on icing alone to work as a "glue". But I'm wondering, since the cake was refrigerated and crumb coated with buttercream, should I brush the cake with some kind of edible glue before putting on the fondant?  I do that when I use ganache but I'm not sure with buttercream.Thank you.

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planetsomsom Posted 26 May 2013 , 5:50am
post #8 of 8

I think the "glue" was common to be piping gel, but I take a much lazier route and spray a light mist of water from a spray bottle onto the cake before putting the fondant on.

I do still get bubbles occasionally, but much less if I put it on slowly and push air out as I go. Kind of like 8th grade science class  when using the microscope slides! Ha.

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