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Welcome to the Cake Decorators Q&A

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asked December 6th 2012

Bubbles between ganache and fondant

Hi. I have looked at other posts in the Q&A (‘bubbles in fondant’ and ‘fondant sliding off’) and these aren’t qte the same as my question.

I very recently used ganache for the first time and found that bubbles were forming UNDER the fondant – between fondant and ganache. I assume this is due to covering a cold cake (cake has to be refridgerated to get the ganache to set). How do you overcome this?

I have asked a smilar question on other forums and been told that many decorators add small holes to their fondant to allow ad air to escape (placed surreptitiously in plces where they know decorations will be placed.

Any ideas???

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Hi. I have looked at other posts in the Q&A (‘bubbles in fondant’ and ‘fondant sliding off’) and these aren’t qte the same as my question.

I very recently used ganache for the first time and found that bubbles were forming UNDER the fondant – between fondant and ganache. I assume this is due to covering a cold cake (cake has to be refridgerated to get the ganache to set). How do you overcome this?

I have asked a smilar question on other forums and been told that many decorators add small holes to their fondant to allow ad air to escape (placed surreptitiously in plces where they know decorations will be placed.

Any ideas???

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Hi Samatha

Try bringing your cake to room temperature for at least an hour before icing,the ganache will remain set. The temperature difference from very cold out of the fridge to room temperature can cause dewing on the ganache, this can cause fondant to lift and make bubbles as the icing starts to dry out. Using the scriber tool or pin will leave a very tiny hole which can be smoothed out with the cake smoothers and is barely noticeable. I also find rolling the icing out a little thinner helps.

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Thank you. I much prefer the taste f ganache so will give this a go.