Ok, I am in Los Angeles ...doing the cake I have been talking about for sometime ( square, 3- tiered) to serve 100 and they wanted smooth finish ( similar to fondant but better tasting) and I went with RBC. I am thinking I should have done MMF because it looks more like fondant...but oh well...I have had some problems with tearing etc. and I am trying to get my seaming as perfect as I can. All layers are baked and iced and 2 tiers have the RBC on them. I havent done the largest tier because I was so tired last night and realized my fondant smoother didnt make it here and was afraid I was @ that stage where to go on is most likely a BIG mistake so I put everything away and went to sleep...here it is another day and I have GOT to get this thing smoother and cover the huge bottom layer ( its only a 12 but very thick) does anyone have any great tips for making those little seams invisible? This job is SO important to me and I am a wreck...I am thinking of taking a huge cooking ( not icing) spatula thats about 10 in long and 5 in wide and heating it either in boiling water or something and trying to smooth them away with that...HELPPP!!!???? I know I can count on someone out there to help me

Don't get too stressed...it will work out for you I'm sure. Use the palms of your hands to smooth the seams. After you drape the RBC, with one hand gently lift it away from the sides...kinda like you are straightening the drape of a tablecloth and with your other hand, gently smooth from top to bottom. The heat from your hands will help soften it and make it easier to smooth. You will have to repeat several times, but I have found that to be the best way for me to get it smooth. Now, take a deeeeeep breath and get back to work! LOL! Keep us posted on your progess and by all means...take pictures!