Here are a few thoughts about
the bubbles that form in the
fondant. I find that there
are at least three (3) different types
of bubble formations.
-
Air bubbles in the
Marshmallow Fondant (MMF).
-
Powdered Sugar Bubbles
(part
of the powdered sugar not
dissolving in and causing
little hard bits and
bubbles)
-
Placement
bubbles.
1.
Air bubbles
If you use a mixer or an overly
aggressive technique to knead
the fondant, you can incorporate
air bubbles. Make sure that you
knead the MMF and not squeeze
the mix through your fingers.
2.
Powdered Sugar Bubbles
Allow the MMF to sit overnight
(well wrapped on the counter or
if you are making the MMF in
advance, in the refrigerator).
If there are little pockets of
powdered sugar, the time will
allow the moisture to soften
them. Knead again before
rolling and applying to the
cake.
A technique that I like to use
is to heat MMF a tiny bit in the
microwave for 10 to 15 seconds
even if it is room temp. Be
careful it can get very hot and
burn you. Grease up your hands
with the Crisco, palms, backs
and in between your fingers (I
use about a tablespoon). Add a
few more drops of water while
kneading if it looks dry or is
cracking.
3.
Placement Bubbles
The cake should be freshly
coated with a thick coating of
Butter Cream. I like to use at
least ¼ inch and I usually use
more. The Butter Cream acts as
a cushion and will help you in
the fondant smoothing process.
Smooth the Butter Cream out. If
you leave swirls and dips in the
icing, you will be asking for
placement bubbles.
Here is a trick you might want
to use. Make a mixture of ½
powdered sugar and ½ cornstarch
to sprinkle on the MMF. This
aids in the smoothing process.
If you don’t have an open bag
of powdered sugar, you can still
use the straight cornstarch. I
just find that I am heavy handed
and the mix aids my smoothing
technique.
Place your fondant on the Butter
Cream and very gently press it
into the icing. Lightly
sprinkle the MMF with the
mixture mentioned above or
cornstarch. Gently start
smoothing and evening out the
top and sides working from the
top down.
Now is the point when you might
start seeing what looks like air
pockets under the surface of the
fondant. At times, they even
scoot around under your fingers
and change location. Take a
straight pin or thin sewing
needle and pierce the fondant,
at a 45 degree angle. When you
poke straight into the cake you
can often see a little black
dot. When you poke at an angle
and gently brush the surface
with the cornstarch mix, the mix
works its way into the hole and
covers the flaw. Gently rub the
fondant towards the hole to let
the air escape and smooth as
needed.
