I was watching a cake show, and one of the ladies rolled out her fondant, then she got her fondant smoother and smoothed it while it was still laying flat on the countertop. Why would she do that?

I keep thinking about it, must know!

I do this to check I have the same thickness (well, there and there abouts) all over my rolled out fondant. I don't have those rings that go on the rolling pin that some use. It also makes the fondant a bit shinier!

I rub my hands over it to get the excess cornstarch off and give it kind of a polished look. It doesn't help it go on the cake any easier, just looks a bit better.

I do it too i give it a quick once over, just to make sure there isnt any air bubbles or really bit thick spots round the edges that i might have missed, Also if your rolling out some fondant that happens to be wider than your rolling pin, you can end up with dents from the ends of it, this also helps sort em out before you put it on your cake