Hi! I am a newbie and I need serious help with fondant. First of all, what is the proper and/or best way to roll it out without it sticking to the roller and the counter. Next, every time I have tried to cover a cake with it in is very sloppy around the bottom, like creased and just sloppy. Any advise would be greatly appreciated!

The best way to keep it from sticking is with cornstarch. For me, nothing has worked but that. As for the creasing at the bottom of the cakes, this takes practice. Just keep trying it!

Here is what I've found that helps: roll out your fondant so that you have plenty of excess around the cake. Smooth from the top down and keep lifting the fondant to get it smooth all the way to the bottom of your cake. At the base of the cake, lift the fondant so that if it wants to crease, it will crease in the excess and not on the cake. (I hope that makes sense!).

Also make sure your cake is very smooth before you put on the fondant. Ganache is wonderful for this. Any imperfections in your cake or whatever you are putting on your cake under the fondant (icing, ganache) will show in your fondant, so the smoother the surface the better.

There are tons of youtube videos that you can watch. It helps a lot to see an expert putting on and smoothing fondant while you are still learning and they will have lots of tips for how to get it right.

I roll mine out on a silicone mat, or on "the mat" for bigger cakes. You can use shortening or powdered suger to keep it from sticking. Don't forget to turn it and/or flip it! You have to work out the creases by gently pulling them out before you smooth them on the cake. I use a pizza cutter to make a nice clean edge around the bottom.

Purchase the Sweetwise mat it is inexpensive and wonderful to use. When covering a cake with fondant you have to smooth with your hand or fondant tool and lift the fondant skirt as you are smoothing. Lift and smooth lift and smooth. Order some Fondx fondant it is a dream to work with.