Why Do I Keep Getting Air Bubbles Under Fondant??
Decorating By CupcakeQT82 Updated 26 May 2013 , 5:50am by planetsomsom

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!

Hi, read this and it might help you.
http://jessicakesblog.blogspot.com/




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.

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.

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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