I buy it in the 10kg pails, to do my white fondant-covered wedding cakes mostly, but have been finding it incredibly aggravating lately to see latent bubbling occuring. Sometimes when I leave a cake overnight, the next morning it will have bubbles under the fondant that are now impoosible to pop and squish (as the surface is dry).
For the record, I ganache carefully, leave to dry, then brush with hot water, then apply fondant that has been carefully rolled (popping bubbles as I roll out). I do not use cornflour to roll out.
Any ideas, folks? I have gone back to Pettinice strictly for my wedding cakes as I do so many with ultra-smooth surfaces and lustered finishes that I can't afford to have this bubbling issue occuring!!
Thanks in advance