I don't know what's wrong with me? the first coupld of cakes I covered in fondant looked smoother than the last ones I've been doing?!? I'm using the same everything... are there any tricks to get fondant to NOT wrinkle (at the bottom, when it gets to the board)... how can I make my fondant SMOOOOOOOOOOTH!?

This is the trick that I use: put the cake on a board the exact size of the cake, then set it on something smaller than the cake board, for example an upside-down cake pan of a smaller diameter or a coffee can. Then put the fondant on, and any wrinkles that form will form down below the cake. Cut off any big excess with kitchen shears and then smooth the cake and use the kitchen shears to trim the fondant just below the cake board. Then put the whole thing on a bigger, decorated board.

Also, roll your fondant out to be larger than the actual circle you require for your cake. If it hangs below, like Texas_Rose described, it's MUCH easier to smoothe out than if it just barely hits the cakeboard.

Those wrinkles are definitely the sucky part of cake making! I also put a very thin layer of buttercream on the cake.

I also use a smaller pan under the cake when I am placing the fondant on the cake!
I just bought a DVD that has helped me more than I ever thought it would.
It's by Jennifer Dontz and it's all about covering cakes in fondant .... anyway, she has a recipe for adding a melted white chocolate and corn syrup to store bought fondant... then she goes over the entire process of covering the cake! I don't EVER spend 30 dollars on DVD's when I can get so much information on Cake Central AND even YOUTUBE.... but in this case it was well worth it!

CD - I'm THRILLED you enjoyed the DVD!

Jen