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Hi,
Just recently I’ve been having problems with the fondant on a buttercreamed cake bubbling. I make sure that the surface of the buttercream is damp before I put the fondant on and I use smothers to flatten the top and gently press just below the top of the cake at the side to prevent tearing. I then use smoothers on the side. I generally leave the fondant to firm up over night However, the following day I invariably find bubbles on the top where it appears the fondant hasn’t stuck. Can anyone tell me what I’m doing wrong?

Thanks
🙂

Hi clan

The answer here might help http://www.cakeflix.com/questions/bubbles-between-ganache-and-fondant
There are a couple of other references in that question which may also be of interest. Hope they help.

MIWL, thank you for replying so quickly
X

You’re welcome clan, be sure to check out the other reference by entering them in the search box. One of them is a previous question from your own self! x