Ok I'm sitting here at my computer crying...pleading with my fellow CCers for some help. Tonight is my final night of Course III. I'm trying to cover my cakes in fondant. I did a 6" round and a 10" round just like the book says. I filled it with a dam just like the book says. I rolled my fondant out just like the book says. But when I cover the cake with it....it tears and bunches and look like crap! I mean it's bad! I wouldn't let my family see this cake. Forget about letting anyone else see it!
I've never been able to cover a round cake with fondant. I can cover a square, rectangle, even a hexagon cake with fondant, but NOT ROUND! I only have three hours left to finish this! PLEASE HELP ME!!!! 
Make sure the fondant has enough shortening to be moist and pliable. Set the cake on top of something (like a Crisco can), so the fondant will fall below the cake board and pull it down around the cake (let gravity help). Then, just start smooting with your hands. Sorry, that's the only thing I can think of, but maybe this will give you a bump so someone else will see it and maybe have some ideas.
Good luck!! Take a deep breath and don't panic!!
Are you sure you aren't rolling the fondant too thin? Be sure also that you aren't pulling the fondant to make it cover the cake. I'm fairly new to fondant covering but when I do it, those are the two things that I have to be most carefull of. Good luck.
I've had that happen if the fondant is too dry (try rolling it out on a surface covered in Crisco), it's too thin, or I pull a little too hard at the bottom when I'm smoothing it. I know, it's frustrating sometimes! What kind of fondant are you using? Is it a new recipe? Is it humid in the house? The last time I worked with MMF I had that problem and was really bugging out until I stepped back and analyzed the situation and realized that it was really humid in the house. I had to finish before the A/C could kick in but it was the hardest time I had working with it.
I have also found that I like working with the wilton fondant out of the box better because it didn't do that as much, but the taste is so bad compared to MMF that I am trying to get used to working with MMF instead- I found you have to be more delicate with the MMF.
Hope this helps!
Are you rolling the fondant out much larger than the cake? Sometimes if you don't have enough fondant to work with you'll get those tears and folds. You'll need roll it out about 4" larger than the actuall cake. To measure it, take your rolling pin and hold it next to the cake, mark with your thumb then go over the top. Add the top measurement to the side (making sure to double it for both sides) and add 4". That's how big your circle of fondant should be.
PArt of your problem may be the fondant. What brand are you using? I've not had success with Wilton's brand, but if it's dry, you can add some shortening as suggested above.
When you put your fondant on your cake, you'll start smoothing with your hand as you go. Be sure to gently pull the fondant away from the cake and smooth down, letting go of the pulled out portion so you can gently work the fondant to a smooth finish. That's the reason for the overhang. I've even rolled it larger than that.
Hope this helps.
If it's to dry add a small amount of karo syrup to it, put it back in the microwave for a second or two. roll it out on a surface that has shortening on it and don't roll it to thin. Did you ice your cake with buttercream first? Hope this helps.... Hang in there as your probably not the only one in that class that is having problems. Go to class with a smile and put a rose or whatever over your goof and it will still look pretty..... Good luck
First - if you are using MMF - it looks a little thin (and dry) roll it out thick, and use crisco - on the mat and on the rolling pin. Roll it a couple of inches too large for the cake. When you go to put it on the cake.....make sure the cake is elevated. (I set it on top of a large coffee can.) Another thing is to have the cake on a board that it fits, not one that is too big. Work all the way around the cake from the top down, gently smoothing and lifting/stretching as you go. If it seems there is too much fondant pulling (whcih will cause tearing too) cut some of it off. Keep working around and around going down as you go. Smoothing and lifting gently to stretch it. When you get to the bottom, trim off the excess.
It really isn't hard, it takes a lot of time and patience. MMF is harder to work with IMO than Wilton (or any of the name brands)
I found this tutorial incredibly helpful (if its OK that I post a company's tutorial)
http://www.atecousa.net/learn/satin_ice_1.shtml
GOOD LUCK! This happened to me also the first time - but my second and third it worked - I did roll it MUCH larger than needed, and it wasn't paper thin, and the only reason it got wrinkled was that my DH tried to help... LoL..
Enjoy that Class!!! 
Ali in MA
I iced my cake in a thin coat of buttercream (about as thick as a crumb coat). I'm using MMF made about an hour ago. I'm rolling it out on the cake dividing mat we get in our kit. I've put Crisco on the mat. I set the cake up on the can of Crisco. I'm lifting and smoothing just like instructed, but when I do that it tears. The cake was a 6" three layers (about 3 1/2" tall) so I rolled my fondant out to a 16" circle . I tried Wilton's fondant first - it was even worse. I threw that cake away and rebaked. I've been working on this darn thing since 8 this morning!
If it makes you feel any better my course 3 final class is Thurs. nite I covered them with fondant last nite and my cakes look exactly like yours. I used MMF and you know what I'm not sweating it. I don't plan on working with fondant anyway, and its really just for the experience. I know for sure that's one cake that won't make it into CC galleries (unless I post on the worst cake thread). For me, cake decorating should be fun not stressful, don't worry about it.
I had this happen when I was working on my sister's wedding cake. I think it had to do with the consistency of the fondant. You also have to kneed the stuff forever for it to work right. I mean like a half hour of kneeding. I'm still trying to get the hang of fondant. That tutorial that was posted is a good one. check that out. Also, try letting your fondant rest a bit. I've noticed my MMF does better after resting overnight. I know you don't have that long, but resting does help. Don't give up yet. Keep trying.
For a 3 1/2" high cake 6" around, you have the fondant about what it needs to be (about 15" or so around) How thick are you rolling it? It needs to be pretty thick (wish I could help with that measurement....I am thinking like 1/8" or so - you don't want to be able to see through it)
I know it has to be so frustrating to have something not work the way it should. Maybe you can walk away from it for a few minutes and re-group and go back at it?
AND as a last resort - the others are right, if it is stressing you too much, just do the buttercream. I have a lot of students that just choose to do that instead. I allow them to do whatever they want - as along as they incorporate what they have learned!
You don't have to throw the cake away. You can peel off the fondant, if any buttercream is sticking, scrape it off, knead the fondant to workable consistency again and give it another try. I've had to do this with one of my wedding cakes, make sure most of the buttercream is cleaned off. It's only a class, you don't get tested or score points on it anyway. Have fun! It's suppose to be fun. You can even take your fondant to class, rolled or unrolled, and your instructor can help you with the problematic areas.
i agree with vww104 - u've done everything u can and it just sounds like u need more practice....don't let this stress u out....either use BC or go with how it is now.....working on it all day is about as much effort as i think u can put into one 6" cake! go sit down and put ur feet up! :0)
From your photo, it looks like your fondant was rolled a little thin. Also, my experience has been that if you 'overwork" your fondant, it will become soft and tear easily. Avoid overworking it.
If you are using homemade fondant, purchase some to see what the consistency should be so that your next batch will be more pliable, etc.
Roll the fondant out to the correct size on a mat that is coated thinly with Crisco so that you won't overwork your fondant.
If you are rolling out a 13" circle, use a 14" cake board to pick it and slid it into place. Avoid stretching and pulling your fondant while getting it into place. Let it drape naturally while smoothing. Pretend your cake is a clock and smooth the sides at 12, 3, 6 and 9 o'clock and then work slowly and patiently at smoothing inbetween.
Make sure you are rolling out a large enough piece. If you are covering a 10" cake with 3" high sides, you need to roll out an 18" diameter circle. Don't short yourself (10" + 3" + 3" + 1" extra for each side).
Good Luck.
What is MMF?
Also, is the buttercream receipe on CC a good one? I'll be playing around with some decorating, and don't want to make something if it isn't tasty.
I will be making my own birthday cake, for 75 people, and it's been aobut 6 yrs since I was doing cakes, and need to get in practice again
What did you finally decide to do about the fondant?
The method that works best for me is to roll out the fondant on the plastic mat. Then I carefully pick up the mat with the fondant on it, and turn it over onto the cake, then slowly peel off the plastic mat, leaving the fondant on the cake. I slowly start to smooth with my hands on the sides. When there is a fold I slowly pull on either side of it, making it flat, while I smooth it down with my hands. I hope this helps. Take a deep breath. It's only a cake. I know you can do it. 
See her post:
http://www.cakecentral.com/cake-photo-69792.html
ok update....you guys are never gonna believe this.
I covered the 10". Exact same batch of MMF. Covered, rolled, smoothed, everything EXACTLY the same manner as the 6". This one is perfect!!!
I don't get it! What the heck changed?
The size of your cake changed! A six-inch has a much more severe curve than a ten-inch. You started with the hardest one! 
I agree with the others... it's too thin. Fondant needs to be rolled much thicker than you'd expect. Hope it works out for you! It takes a lot a practice to get the feel of it!
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