i used mmf...which seemed great. then i got those tiny little bubbles all over, then i think i got air trapped between the ganache and the fondant which i tried to let out with a pin and a little pressure, but it left it bumpy. also, the mmf was soft, so i had to "throw" in onto the cake fast before it tore..probably why the air got trapped. I added more cs, not ps because i find the ps makes to TOO dry, but it was still soft. however the fondant was nice and smooth before trying to roll it out. i had to start rolling over a few times...maybe resulting in the tiny bubbles. also, how to keep the fondant round while rolling? any help?
when you roll fondant then turn, roll, turn, roll, turn and that should give you round, I also flip while it is still thick enough to flip without tearing. HTH