See I think round cakes are harder because they have more wrinkles to deal with.

Did you have your cake elevated when you were working on it? This helps from having all the fondant gathered right there at the bottom. When I am smoothing any cake I start at the top and work around the first inch then move down and work all the way around the next inch until I get to the bottom. This helps from having that big wrinkle of fondant to have to deal with in the end. On square cakes I usually pull the fondant out and away from the cake as I am smoothing, stretching it a little if I need to get a wrinkle out.

Youtube does have great tutorials for covering square cakes with fondant - they make sure there's enough fondant to completely cover the entire cake (plus a bit more), do the corners first and keep fussing with it and smoothing the sides until it's all perfect

I'm with you TexasSugar... I think squares are easier too (unless it's a small one). Make sure you are lifting the fondant as you smooth down and that you aren't smoothing it all straight down until you have a huge bunch up in one area... try to take care of the excess as you go. That probably doesn't make sense, but it's hard to explain without doing it. I don't elevate my cakes to apply fondant... I think it's easier to just do it on the counter.

Hi there! I'd say it's all in the technique! I never ever cover any cake on a turn table or stand! reason being that you want the fondant to rest on the table and not hang and stretch. I try to have my sheet quite a bit larger so that it can sit farther away from the sides. then you carefully "skirt" the sides slowly allowing the fondant togather into itself. Just as fondant stretches it should "shrink" back together if you work it right!! just go slow!! once you get a wrinkle.... it's there! The main thing I suggest is keep trying and you should get it!! if not come see me and I'll show you!! LOL Margarete Braun didn't call me the fondant King for Nothin!!! LOL
Mike

I'm with Texas .. I prefer square cakes (in all regards .... fondant, BC, you name it!). It's like I can do one side at a time and it doesn't impact the other sides!

Start with the corners. THere shouldn't be any 'overlap' of the fondant. As someone mentioned above, pull it out away from the cake like it's "skirted" then smooth it back into place. I like to elevate the cake just a smidget .... like an inch. It give the fondant room to hang below the cake without bunching, yet I still have the advantage of the fondant resting on the counter surface w/o overstretching itself and tearing, like Mike mentioned.

My very first fondant cake that I got thrown into at the last minute was square. I only had to peel the fondant off of my first tier twice before I got it right! So with just a little practice, fondant is almost too easy to work with. You'll get there faster than you think!