I've been having trouble with wrinkle in my fondant lately. I roll it to about 1/4" thick . Is this the problem?
Try putting your cake board on something that's smaller than the board itself, before you cover the cake. Then the fondant can hang down and it's less likely to get wrinkles before you can smooth it all out.
This is a common problem many who don't work often w/fondant have.
You just have to learn how to lift the fondant away from the cake and *slightly* stretch it to work those out.
What the other poster was referring to is to raise the cake (on a same-size board) up on something smaller than the cake is......like a 9-12" cake can be put on a Crisco can. This allows the fondant to fall naturally all around the cake w/o wrinkles. You have to work fast to cut off any that hangs below the cake&board.
There are a number of videos on YouTube that show how this is done......sorry I don't have any links to direct you to.
I agree with everyone. I used to get wrinkles but not anymore. Just try smoothing it out on top of a smaller can.