I tried the MM fondant over the weekend and while I love the presentation, I'm not crazy about chewing my frosting. So my question would be how do I get my frosting to smooth nicely and look the way fondant would? Are there any particular secrets?
So much depends on the type of frosting that you use. The type I use never gets a crust, but stays nice and soft forever. I put the cake in a cold fridge and leave it until the icing gets good and cold. I then can smooth the icing using a finger (WASHED, of course). The result isn't quite as smooth as fondant, but very close.
http://www.cakecentral.com/cake-decorating-ftopict-19948-sugarshack.html
Nothing says it better than this post in my opinion by SugarShack 
I found that using computer paper after your icing has crusted over, take your paper and put it over your cake and use a fondant smoother and go over your cake in circles. All your doing is moving the icing around to fill in areas that need it, to make a smooth looking cake. Hope this helps.
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