how do i keep bubbles from forming under my fondant on my cakes
I have my own theory on bubbles, which I am sure will bring a huge debate lol...but I find if I over knead the fondant I get bubbles. Its hard not to get them since you sometimes have to knead awhile to get the darn stuff to behave ...just prick the bubbles and rub it a bit and don't worry too much, the pro's get em too
Do the OP did you mean bubbles in the fondant or bubbles between your cake and fondant, like a big air pocket?
If it is a big bubble/air pocket, are you letting your cake settle before you cover it in fondant?
i bet i am not letting it set enough. I usually frost and cover as soon as it cools. How long should I let it set?
Once I fill my cakes, I like to let them sit overnight to "settle". This prevents bulge where the filling is once it is frosted and covered. As far as the tiny air bubbles, just pop them with a pin at an angle and smooth
i bet i am not letting it set enough. I usually frost and cover as soon as it cools. How long should I let it set?
I think you could be getting the "bulge" and possibly air bubbles if you are frosting before it cools. Your cakes need to settle with a light weight (like a floor tile) or compression to mimic the weight of buttercream and/or fondant. Secondly, part of this settling gasses are still being released, frosting before these gasses are release could cause what I heard another CCer refer to as "Cake Farts" HAHAHA I call it a "blow out"...what ever you call it, many possible causes for it and some times they happen despite all efforts! I highly recommend getting Sugar Ed Productions "Perfecting the Art of Buttercream" she helps with air bubbles in the BC, on the cake, and in the case of a blow out, how to repair!
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