You will get better with practice, time & good technique. Many people here are self taught. They practice excellent technique and solid cake foundation, much you can pick up here by reading many threads by incredible artists. I can't stress cake foundation enough. I am always learning something new here.
I agree with the all the comments above. Wrinkles, dents and thick fondant are all things you will eliminate with practice. Work on getting your fondant thinner and straighter even if you have to rip it off and start again - we all have been there and we all still have to start over from time to time.
SweetWise has a good free video that shows you how to lift & stretch the fondant skirt (excess) to avoid pleating. You might want to also consider going to SugarEd Productions. For a very nominal fee you can have access to the whole site and all the step by step tutorials.
I;m not sure if there are too many flowers or just the placement is off. The smaller flowers look pretty good but the larger roses have a triangular shape which is normal when you're first learning. You're dropping your rows down too far. The very large Calla looks a little out of place.
When you use large buds, try attaching a couple small leaves to the stem to help hide the wire.
When you place your edible ribbon on (and it is a little thick), overlap the ribbon and use a razor two cut through both pieces all the way through. Carefully remove the