how (what is the trick) do I my fondant to look like the cake on the home page or like some of you. I did it one time the very first time in the Wilton class but I've been messing up eversens. I can not figure it out.
I have a pizza cutter but I seem to tear the fondant, becuase I wanted to get it even and close to the board.
and if it does not overlap it has a little bubled look
can someone help. I want to acheive that look again.
any advice would help and be wonderful

with no boarder?

BUMP

Use the smoother... and just keep pulling it down toward the bottom... i cut it about an inch longer than the cake and just keep smoothing it down and around the sides... hope that makes sense and helps..

thanks Tye, appriciate that

Don't make your fondant too thin, either.

Do you use Wilton fondant??? I think Satin Ice fondant is easier to work with than the Wilton brand. I like to use the smoother and keep pushing down. I think it does take practice to get it just right. I do not use fondant very often and find that it takes me a little while to get the hang of it again!

Fondant is a bear sometimes. One of the tricks I have been taught is to make the rolled out circle much larger than your cake to begin with. If you have a 8 inch cake that is 4 inches high, you need at least 16 inches to barely cover it. So I would make my circle of fondant closer to 22 or more inches around. The more fondant you have to puddle around the bottom of the cake the more room you have to work out the smoothness . Then, as soon as you get it over the cake, start smoothing on the top. I use my hands at this point and make sure to secure the top edges of the cake. That will stop the fondant from pulling so much at the top that it cracks. Then work your way around and down the cake arranging the edges to work out the folds. When I have it down to the bottom of the cake and well smoothed with my hands, then I take the fondant smoother and work it gently over the whole thing again. Use the smoother to go around and mark the area to be trimmed away. Then you can cut it with a knife or a pizza cutter. Then pick up the cake and use the smoother to smooth the edge gently under the bottom edge of the cake. Of course, this assumes you have a cake round under the cake, which I would strongly recommend.

I hope this helps a bit.