Fondant cakes are time-consuming to create, which is why they are usually more expensive. Swiss Meringue Buttercream: Swiss meringue buttercream is a premium frosting option. It is silky, less sugary, and adds a touch of class to any cake. It requires refrigeration and involves more techniques in its preparation.

That can only mean one thing: there is trapped air in between the cake and fondant. If the cake is freshly iced, you can prick the air bubble over the bulge with a scriber needle, and then press the fondant gently to flatten.

While fondant will remain soft, gum paste dries quite hard and is better suited for decoration on a cake than for, say, covering an entire cake.