My first attempt at fondant. Please give me your feedback.
Very pretty cake!
To add to Joshua Alan's advice, if you want a generous layer of buttercream under your fondant, pop the cake into the freezer for about 15-20 minutes after you've smoothed the buttercream. That way, the buttercream won't slosh around under the fondant as you're smoothing it over the cake.
Also, if you allow your fondant cut-outs to sit for a few minutes to firm up before placing them on the cake, they'll be less likely to become misshapen or show fingerprints.
While I'm thinking about it, it also looks like some the circle edges aren't as clean as they could be when you cut them. You can try putting the cutter under the fondant and then going over it with a small rolling pin to get a nice smooth edge.
Thanks for the advice. I'm definitely taking notes.