I tried using ganache under fondant for the first time today. The ganache has been on the cake since this morning and the cake has been sitting at room temperature for about 9 hours. I just looked at it as I was rolling out my fondant and noticed a HUGE air bubble under the ganache.
I tried pin-pricking it and pushing the air out, but it only got worse. I ended up cutting out a fairly large area and it is like it is just not sticking to the cake. Is this normal? I was able to push it back against the cake and smooth it back out, but now I'm worried about putting on the fondant.
What could I have done wrong to cause this? I never hear people that use ganache talk about the air bubbles like with buttercream. I'm very discouraged.