Hey i'm fairly new to fondant and just the other day i had a cake to make for a birthday but the problem was,i always used MM fondant but here in India its highly difficult to purchase white marshmallows and the cake had to be white so i went on to make Michele Foster's fondant, which i must conclude was good to work with but after covering the cake with ganache and putting the fondant on it,there were air bubbles that formed and the fondant started to slide off the cake, and i didn't chill the cake after putting the ganache because i was scared that the fondant would start to sweat if i put it on the cold cake because our temperature here is too high and to add to it,its very humid..and later this month i have a two tiered cake to make,n its only going to get hotter here,so how can i prevent this fro happening again?
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