For the past few months, I have been getting tons of air bubbles that occur after I cover my cakes in fondant.  I have been decorating cakes for about 12 years and never had this problem as severely as I do now.  In the past I only used the wilton buttercream recipe using only crisco, but starting having issues after they removed the transfats, so I starting using half unsalted butter & crisco.  I thought maybe the crisco was the problem, because their new recipe made tons of air pockets in my frosting.  I have tried, SMBC and ganache and continue to have this problem.  If I use a crusting buttercream or hard ganache I make sure to spritz with water/vodka to make sure it's moist before applying the fondant.  I completely smooth it and it looks great and within a matter of minutes the air bubbles form and typically in large quantity.  I have also used Fonderific, Satin Ice, Wilton and MMF and still have this problem.  I do refrigerate the cakes but allow them to come to room temp before frosting/covering.   I'm to the point of honestly quitting, as I am beyond frustrated.  Any help is appreciated.  Thanks!

AAre you letting your cakes rest with a tile on top b4 covering in fondant? There is a very good thread on this on CC..use the search tab on the right to search for it...one of the pros here posted it. Hth!

try letting your cakes settle for a few hours with a light weight on it.  I usually make a small hole in the fondant on top of the cake to allow any air to escape but only if I plan to cover the hole with a decoration or when stacking another cake on top. The air pockets in your butter cream may come from your beater being higher than the buttercream frosting when you are mixing it  ( you could be mixing in air bubbles) .

Ahttp://cakecentral.com/t/633571/my-newest-trick

I have never heard of putting a tile on it, but I will try.  I have done everything else that I read in many of the other forums on here.  I will try it this week.  Thanks!