Kneading and rolling fondant icing without air bubbles I recently did a short cake decoration course and we rolled out fondant to prepare cake boards and then cover the cakes with fondant. The work surface there was absolutely clean with no scratches and when I kneaded and rolled out fondant, there were no air pockets or bubbles formed. 

I then started making cakes at home and the kitchen bench here is not without scratches or bumps. So, I ended up buying a cake mat (plastic sheet) and every single time, there have been air bubbles in the fondant, which I had to remove using a toothpick. But it still leaves a mark on the icing once it goes on the cake. 

The question is whether rolling the icing on the plastic cake mat can cause the air bubbles or am I doing something wrong when kneading the fondant? I am using the same store bought fondant as the one we used in the class.
It's most likely (in my opinion) that the air (and subsequently air bubbles) is being introduced into your fondant at the kneading process rather than anything to do with your rolling method or surface used to roll on.

Perhaps experiment a little on a more gentle but firm (as opposed to vigorous) kneading method and see if that removes those air bubbles in your fondant.

Are you kneading the fondant in the same way as instructed on the course?