The most important thing about getting smooth fondant is a smooth undercoat. I use ganache and I get it a smooth as possible using the upside down method then I use sugarpaste direct fondant. To smooth it I use clear acrylic smoothers so I can see what I'm doing and then use two pieces of acetate to sharpen the edges. Just to give you an idea... This is with swiss meringue buttercream. You can see how smooth it is before fondant.
7/19/14 at 2:11pm