So I am trying to expand my cakes and offer completely covered fondant cakes...I have always steered away because of the issue of bulging and rippling etc...

When you watch Buddy Valastro most of his tiered cakes are cut from slab cakes...The have thin particle board templates and cut the cake shape that way instead of baking with round/square pans...I have never seen a buddy cake that didn't look perfect and smooth...

When I have tried in the past to cover fondant cakes the sides seem to hump in between the layers and it looks bad...I bake with round pans...I try and trim and crumbcoat really smooth but once the fondant goes on it shows all the imperfections...

So I am asking experienced fondant cakers what is the best way and the secrets to smooth fondant.If there a DVD... craftsy video out there that is really good and worth the money which can help address this issue.Fondant wedding cakes is where it is at and I want to start tapping into that market but my fondant skills need to be better...

Thanks  Laurel

I have found TIME to be the answer to the bulging between layers. After the cake is stacked and I press down on it a bit, then I let it sit overnight to settle.

When you are ready to cover it, make sure your buttercream or ganache is smooth before you cover it. If using buttercream, don't put it too thick.

Use a strong dam, pipe it about 1/2 inch in from the edge of the cake, then fill.  Don't over-fill.  I use a full layer of buttercream under fondant, not just a crumb-coat. This might be where you're going wrong.  I do a full layer of BC, refrigerate, then cover with fondant. 

Also a lot of people do ganache under fondant, which I have never done.  You could always give that a try.

AGanache under fondant works wonders. It sets up more firmly and if you have done a decent job at smoothing the ganache, your fondant looks pretty good. I dislike using American buttercream under fondant very much. Swiss Meringue is a bit better since you can chill it to a firm finish, but then there is the issue of condensation between the fondant and SMBC that causes problems. Find the fondant that works with you. A lot of people like Satin Ice, a lot of people like FondX, some love Fondarific, Carma Massa, and then there's marshmallow fondant. I'm not sure who likes Wilton for flavor, but if I have it on hand, I will use it to cover a board sometimes. I think they are all different in elasticity and practice is really the only true educator. I think the settling of cakes can help as well, but I haven't tried that myself yet since I've just been dabbling as a hobby and usually throwing cakes together between 11pm and 4 am. :)