Hello everyone! I'm really new here and have been lurking for a couple of weeks. Anyway, I just started decorating cakes a few months ago and I really like it. It's just as fun as scrapbooking for me. (Geeky aye?) Anyway, people were telling me they liked my cakes, but I know this is THE cake place...sooo, I made this cake this weekend to see if I could make something profesional. Please tell me what you think. If you have any constructive critisizm or advice, I'd love to hear it. This is my 2nd fondant covered cake (Actually...I've only made 5 cakes so far 
) I couldn't seem to get out all the wrinkles. All the flowers are gumpaste and this was my very first time makeing gumpaste flowers. First time makeing chocolate sculptures too. (The butterflies.) Anyway, do you guys look at this cake and go, "Wow!"..or "Amature!" 
Thanks for your comments!
Aubrey
nice color combo.
pretty flowers
great job on the butterflies.
my only suggestions -- group flowers a tad bit tighter or fill in w/ more leaves.
add a third butterfly (odd numbers seem to be more pleasing in a composition)
that's ONLY #5 overall and #2 for fondant -- could have fooled me. -- you're doing very well!
Looks good to me. Your fondant is already smoother than mine. I have to do my first fondant wedding cake this summer, I guess I better start practicing. Your flowers are beautiful!!
Your flowers and butterflies look fantastic! The only suggestion I would make for next time is to get hold of an icing smoother and give your fondant a good going over before you attach any decorations.
Well done, and keep up the good work!
Your flowers and butterflies look good. Good job! Everyone starts out amature and goes on from there. It's all about practice, practice, practice. Your cake looks pretty lumpy. I wonder if your fondant was a little too thin. Your peach color roses might look nicer grouped together with just leaves, and the same with the blue and purple flowers.
I am a fondant machine lately! I guess my advice is that the base layer of icing really matters. If the cake is not smooth it will come back ten fold with the fondant.! HTH!! Also elevate the cake on a bowl.this will help decrease any wirnkles!
Great cake !!!
Nice cake! Hey, I've been decorating cakes now for 15 months and I've not done an edible butterfly yet! It is on my list of techniques yet to attempt.
Suggestions:
-smooth the crumb coating a bit more, use the paper towel method, this will help create a smooth fondant covering
-make the fondant a tad thicker, but not too thick
-keep up the great work! 
Thank you everyone for all your kind words and great ideas. Yes, I saw after I put my flowers on, that they looked great from the angle I was placing them from, but then when I looked on the other side, they were too spaced out. I will be on top of that next time.
Argh! Fondant is such a pain!! 
I did try to paper towel my butter cream and I admit, I did not get it very smooth. I was afraid to press too hard. And I have something embarassing to tell you all...I don't know how to put buttercream on a cake. 
Isn't that terrible. I just kind of glob it on and try to spred it out, but it is ALWAYs lumpy. So even when I use the paper towel, I still have lots of divets and such. Oh well, I will not be discouraged! I will just have to practice some more. Thicker fondant is a good idea. I would have never thought of that.
Thanks again everyone!!!
Aubrey
Flowers look great. As for the dimpling in your fondant, your hands may have simply been too warm, or your icing underneath lumpy. I have found that with fondant, you need to move fast. My hands tend to get very warm when I decorate cakes, and that will definitely affect the look of your cake. A fondant smoother is a great investment, and will get rid of those finger divets. Just remember to have enough fondant cut so that it puddles onto your table/work surface, therefore the cake isn't bearing the weight of the fondant, but the countertop is. As soon as you get the right size and start smoothing, be sure to cut off that excess, as fondant will really "grow" and stretch on you. Hope that helps, and can't wait to see your next cake. Keep it up, and soon you will have no probs at all!!
Maybe you've just not got the right tools for smoothing? A palette knife works wonders for buttercream and a fondant smoother is a must for smoothing fondant. Another tip is to take a chunk of fondant in your hand, rub it smooth on icing sugar on the work top and then use that like a 'polishing cloth' on the fondant - it will help you smooth it down once you've used the smoother for the sides and top.
Stunning butterflies!
How beautiful! I can't believe this is only your 5th cake! I know there are improvements that can be made on it, but they are SOOO minor! They are just things you get better at with practice! I haven't even tried gumpaste or chocolate butterflies! I can't believe what a great job you did! You are definitely talented! I have always had a hard time with BC also, but I started using the icing tip and it helps immensely!
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