I am having major trouble with my fondant. I look at all of the pictures here and everyone's work looks so clean compared to mine. I was wondering if anyone could give me some tips on how to get that nice edge. My buttercream also tends to squish out of the bottom. How thick should I apply BC (what consistancy?), and how thick should I roll my fondant? Any and all suggestions concerning fondant would be appreciated. Oh, I don't know if it matters, but I use MMF or wilton pre-made. Pease someone Help Me

I used to use mmf but recently switched to Michele Foster's Delicious Fondant recipe. It seemed to work a lot better and the finish was nicer. Also I do a normal coating of buttercream, but I use all butter and get it super smooth, then refrigerate it until it's hard. Then I take the cake out just before I put the fondant on. It's so hard that it doesn't squish out. It's very important that your buttercream finish is just as nice as if you weren't putting fondant on. Do you have a fondant smoother? Those work nicely and they're inexpensive.