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Bakell® Fondant Handling & Troubleshooting

Getting Started

Before you get started here are some of the most helpful hints to keep in mind as you work:


  • Make sure your surface, tools, and hands are clean and dry.
  • Avoid sticking to work surface with shortening, cornstarch, or powdered sugar.
  • Wrap and seal fondant that's not in use so it doesn't dry out!

While Working:

  • Work fast to keep fondant pliable.
  • Knead the fondant, it will become softer and more pliable as you knead it.
  • After use, store fondant at room temperature (but put chocolate in the fridge).

Covering a Cake:

  • Roll out to about 1/8" thick for covering.
  • If covering a cake, use a firm cake mix (like pound cake).


Why does the fondant on my finished cake have air bubbles?

One reason for this is that when you’ve removed your crumb-coated cake from the refrigerator, you have not moistened it to allow the fondant to properly stick. Sometimes, the refrigerator can begin to dry the buttercream, so we recommend lightly brushing with water before placing the fondant on top to cover and adhere.

Keep in mind if you remove your cake from the refrigerator and bring it into an atmosphere that is very hot (i.e a home or shop with no air condition in the heat of summer), give your cake 5-10 minutes to adjust before moving forward with moistening and covering. You do not need to let the cake completely come to room temperature, but just allow the initial chill to escape the cake and not get trapped underneath the fondant.

Another reason for this would be the filling or cake is releasing air and it is getting trapped underneath the fondant. Fruit fillings especially tend to release air as they sit. A good rule of thumb to follow, is getting into the habit – regardless of filling choice – of giving the air an escape route. This can be achieved by using a hollow coffee stirrer. Once your cake is covered in fondant, gently press a coffee stirrer into the cake so that it goes deep enough to hit the layer of filling. You can place this strategically in places on the cake that you know will be covered by decoration later. Depending on the size of your cake, you can do this in multiple locations, top and sides of cake, allowing the air to escape through the straw rather than get trapped. Leave these in for at least a couple of hours for best results.

If bubbles have already formed and you did not get a chance to use the coffee stirrer technique, there is a simple trick that you can use: pierce the bubbles at an angle (not directly in the middle) with a fine pin and smooth the fondant. That should clear up any problems.

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