I always get this ripple/bubble at the bottom of my cakes when covering with fondant, and sometimes it can go up an inch or two. I've tried to put the cake up on a container to let the fondant fall straight, but that doesn't seem to help. I've also tried the fondant smoother. What am I doing wrong?
I don't elevate my cakes, although you can. I make sure I have rolled the fondant out large enough to cover the top, sides and an extra bit beyond that so I have something to work with when smoothing. As an example, if I were doing a 10" round cake that is 4" tall, I would measure 10" plus 8" for both sides of the cake, that's 18" and then another 2" to give me some excess to work with. I lift the outside edge of the fondant off the surface with one hand and smooth the side of the cake with the other hand, move on to the next section and do the same thing. Repeat until you have gone all the way around the cake. Don't smooth from the top edge down, that puts stress on the edges and they can tear. Smooth from the base of the cake up. I then use a plastic fondant smoother and smooth the top and then the sides before cutting away the excess fondant at the base of the cake.
Here is a very helpful video on covering a cake smoothly with fondant.
She does do it differently as far as smoothing the edges first and going along the sides with both hands. But if you notice she lifts that outside edge of the fondant each time she smooths a section on the side and repeats that until she gets all the way around the cake. That is what I feel is the easiest way to avoid pleats, folds or wrinkles in the fondant when you have finished.
Wow Shirley! Thank you so much for the link to that video! In 7 minutes and 19 seconds, that lady rolled, covered, and perfectly smoothed that cake! 
It helps so much to SEE it in action!
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