Not sure what I am doing wrong but no matter what I do my fondant has wrinkles. It will be smooth and then all of a sudden the next morning it's longer smooth.
Do you mean the bulges around the sides? There can be a number of causes for that. Are you letting you cakes settle after you fill them but before you cover in fondant? Do you use a good stiff dam of buttercream to help reduce filling from coming out? Both will help reduce bulges. I typically fill, let them settle for at least a few hours, then crumb coat and refrigerate, then cover in fondant and back in the fridge until delivery/pick-up. I do this even though I can't use fillings/buttercreams that need to be refrigerated simply for the ease of decorating and stability.
A recent thread on another forum addresses this issue: