I love working with fondant, although after reading the buttercream thread, I may try that. It tastes so much better than fondant. Anyway, my question is how do you smooth the fondant on the sides? My last cake had a sort of ball shape (3D bunny) and I could not smooth the fondant on the sides as it went towards the narrower bottom. I wound up creasing it and cutting off the crease, then trying to smooth the crease. It showed. I posted it in the gallery for help. Thanks so much for any suggestions you may have!

http://cakecentral.com/gallery/2015264/2015271

I made a pot of gold for St Patty's Day and covered it with fondant. It's hard to cover a ball shape. Make sure you have wayyyyy more than you need so you can pull it out and stretch it a bit without tearing or creasing it. I think it would have worked better going from narrow to thick, if at all possible.