Kind of like squeezing out the last bit of toothpaste. You don't squish it in the middle, then move to another area of the tube and jump around all random like.
LOL, best advice I think I've ever heard on applying fondant! 
I did a Super Mario cake recently with Oreo IMBC and MMF over it. The oreo was crushed and I did a crumb coat with it then a final coat of plain IMBC over that so that the crumbs wouldn't show through the fondant (there's always a way).
I am so going to try this! I saw your cake and is so smooth, you would never know there's crushed Oreos under all that.
My godson wants a Mario cake for his birthday in November... I guess I have time to practice. Yikes.
I use Massa, I'm not familiar with MMF or MFF or Satin Ice. I smelled a bucket of SI once and gagged. 
KimmyKakes4M, I tried googling Massa and a lot of unrelated stuff came up. Is that a brand of fondant?
http://www.auiswisscatalogue.com/505023.html
This is Massa. Several types. I use the white chocolate usually.
Thank you! I'll try to look for it in NY or other sites, I had never seen it. I have tried all the fondant brands and out of all of them, I like Pettinice better than the others... now I have to try this one. The absolute worst is Wilton.
Wow!
Thanks for all the advice.. I too use SMBC under fondant and was having bubble issues...
And this weekend I just did a 3 tiered square cake covered in SMBC and satin ice, but I couldn't get the corners really sharp, is there something I should be doing to get the corners sharp??
Yes. Unless you're delivering it that day. Either way, it needs to be kept in a/c.
Once the fondant is on I would want to just keep it in a cool basement. Would that be o.k.?
It should be fine. Think of it this way, IMBC/SMBC are like a stick of butter - hard when cold, soft at room temperature, liquid when too warm/hot. If a stick of butter will be fine sitting in the basement without melting into a puddle, then your cake would be fine too
coobean - you don't have to refridgerate the cake once covered in fondant. I do since it just makes it easier to transport a cold, firm cake. But if it's not going anywhere, you can let it sit out in a cool place.
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