as i sit in my living room typing this, i have a cake sitting on the counter in the kitchen that i am dreading going back to. i am currently making a wedding cake for a demo mini-bridal show. and lets just say that if i have to take the fondant off of it and re-do it one more time i think that there will be a cake shaped smear on the wall. i have done very few fondant cakes in my few years of decoating. i prefer working with buttercream and do mostly children's cakes and birthday cakes. i am able to roll out the fondant, i can even get it centered on the round cake. air bubbles aside - I CAN'T GET IT TO DRAPE CORRECTLY. i have the wavy bottom around the lip of the cake. no matter how i rub it, massage it, talk to it, threaten it and try to coax it into place with my hands, crisco, fondant smoother, etc - i can't seem to get it flat, smooth and wrinkle free. can someone please give me some handling tips before my dog will be licking BC off the walls. HELP.
Wish I could show you, but the best I can explain it is, each individual fold, pull it OUT from the center to the side, that will erase that particular fold. If you do that with each of them, you'll have a perfect fondant job. I do this using both hands, pulling it out. Take a table cloth, if you do that with each fold, it will disappear.
Hope this makes sense! I teach fondant/gumpaste classes and when my students see this technique, the light bulb definately goes on. 99% of my wedding cakes are fondant.
HTH!
Jennifer
I'm sorry to hear that you'rehaving trouble. Personally I prefer to work with fondant.
You can se a cardboard to help transfer the fondant circle (for a round cake) onto the cake. The outer edge would go the farthest away from you at the bottom edge of the cake and then just slide the fondant off the cardboard. It won't be perfect, but most all the cake should be overed.
Use the fondant smoother to go over the top to adhere it. Then start working vertically on the sides. Work up and down, and not all the way down at first. Cut away any excess at the bottom that's starting to pull.
Pull out and flute the bottom edge as you go around the cake, using the fondant smoother up and down, up and down. Continue trimming away the excess at the bottom.
Take a deep breath. You can do this.
The very best thing that I do (and I am new to it, too) is to set my cake board on a big can or canister or something. Here is why. You know how it always waves just at the bottom. WELL. if you have it raised up high, the bottom is hanging way past the actual cake bottom. Does that make sense? It is the BEST tip I have recieved. That way, it stretches really tight all the way down and starts to wave once it is hanging past the cake.
I really hope that this helps!!!
Hope this helps some fondant is such a great way to decorate a cake and it does get frustrating at times but once you get the hang of it you'll wonder what you ever fussed about in the first place. Good luck
i was having the same problem. thanks for posting this...those videos are a great help! 
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