AOkay so I have only been making cakes for about 8 months and have a ton of questions, some of which may be really stupid. I'm self taught and learning as I go so please bear with me! Ok first, I always make my own MMF. When rolling it out I always put a heavy coating of PS(over a lightly crisco coated counter) but sometimes it still gets stuck in the middle and I end up ripping it off the counter and rolling it out all over. Can I use straight crisco to roll it out on instead? Or will that mess with the fondant? Second question, I've seen sor people on here refer to cake fillings. What is that? Is it just Whats used between the layers of the cake? I've seen people talk about strawberry and other yummy sounding fillings. How do I go about trying/doing this? I've also read that a lot of people use ganache instead of buttercream. I think I might try it. Any good recipes? Any tips? Is it similar to buttercream? When covering a cake with fondant, once I get it on and start trimming the excess off and pressing it to the cake around the bottom, sometimes it begins to overlap and I can't get it completely flat. Does that make sense? It normally doesn't matter because I always use a "border" or ribbon or piping around the edges so its kinda hidden but I would like to be able to correctly cover a cake. I feel like I have a ton of other questions but can think of them right now. If anyone can help me, I'd really appreciate it!!
1. I've never made MMF, but you could try something here:
http://cakecentral.com/newsearch?search=mmf
2. http://cakecentral.com/newsearch?search=filling
3.http://cakecentral.com/newsearch?search=ganache
4. You just have to keep smoothing it until there are no lumps or folds.Unofficial Cake Central motto: Practice, practice, practice. 
5. Recipes: http://allrecipes.com/
Cake Central has a recipes section, but since the last website overhaul, the star ratings are gone. Allrecipes.com has lots of good reviews with ratings.
.......When rolling it out I always put a heavy coating of PS(over a lightly crisco coated counter) but sometimes it still gets stuck in the middle and I end up ripping it off the counter and rolling it out all over. Can I use straight crisco to roll it out on instead? Or will that mess with the fondant?.........
Both ways are exceptable as one works better for some than the other. I use a *veryy light* coat of Crisco. You have to lift up and move the fondant after every roll or two. Are you doing that & it's still sticking? then you probably don't have the dough the proper consistency and need to kneed in more powdered sugar.
............people on here refer to cake fillings. What is that?.........
Yes, it is what is put between the layers. Some people split their layers in 2 so there would be 3 layers of illing and 4 of cake in every 4" tall tier. Filling can be most anything - jams; b'cream; thickened cooked fruit; mousse and much more.
......... How do I go about trying/doing this?.........
Pipe a 'dam' of icing around the top edge. Use a thick consistency b'cream & tip 12 OR roll fondant into a rope and lay it on. Then spread your filling inside that ring. Don't make the layer of filling too thick exceeding the heighth of the dam. Then you just top that w/your next layer of cake and push down so they 'marry' together:)
.........covering a cake with fondant, once I get it on and start trimming the excess off and pressing it to the cake around the bottom, sometimes it begins to overlap and I can't get it completely flat. Does that make sense? It normally doesn't matter.........
You need to start at the top of the cake slowly push the fondant against the cake as you move down. Every couple of inches, you lift the fondant away from the cake a bit so you can stretch & smooth out any overlaping/wrinkles. And, YES it does matter if you want to be a good decorator :)
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