I was wondering if anyone can give me any tips for getting my fondant really smooth on my cakes? I have tried putting a thin layer of buttercream for the crumb coating. I've tried making sure the buttercream layer is as smooth as possible. I've even tried rolling the fondant in different thicknesses. Any tips would be greatly appreciated.
i put a crumb coat undderneath like you described and make sure its as smooth and even as possible. I use a fondant smoother as well. I am careful not to roll it too thin so it doesn't split. HTH
Elle
It sounds like the fondant coating is too thin IF you can see the crumbs underneath........................ Make the buttercream covering thicker too, I do more than a crumb coat on it because whenever I do a fondant cake (which isn't often cause the people here won't eat it) I have to do a nice layer of buttercream because that's what they eat after peeling off the fondant. HTH
Yes, with fondant - the buttercream can't be too thick because the fondant will look lumpy and slide too much, but it can't be too thin either because it will show every little crumb underneath. You sort of have to practice to get a feel for the right thickness of buttercream. Not as thick as you would do it if it it were just buttercream but definitely more than a crumb coat. I always smooth the buttercream out with my knife or scraper to make it as smooth as possible. Make sure it looks pretty much white with very few crumbs showing through the buttercream. Also, the last wedding cake I did came out smoother than any other fondant cake I've done, and I think it's because I rolled the fondant just a tad thicker than I usually do. I also used the MMF recipe for the first time (I think it's called the Alternative MMF recipe here on CC) where you melt Crisco in with the marshmallows, and this seemed to give the MMF more "body" than regular MMF, if that makes sense, so maybe that was the major difference. You can check the wedding cake picture out in my photos - the one with flowers around the edges - to see the smoothness compared to other cakes. I was really happy with that fondant - I highly recommend it if you're making your own! And it was sooooo much easier to roll out - especially for the larger tiers. Last year when I did the same size wedding cake with regular MMF - I had a heck of a time rolling it out big enough, but this recipe with the Crisco already in it makes it so much more elastic!
When you put the fondant on your cake, make sure your cake is elevated on a coffee can or turntable, so you can let it hang just a bit-this will help "pull" the pleats out as you smooth (one more reason why you can't roll it too thin, or it tears during the smoothing stage and you also end up with too many wrinkles. Not attractive!), and you can smooth the pleats into the bottom area which you'll end up cutting off. You can also use a fondant smoother at this point, but I also smooth it a bit after it's rolled out, before I even put it on the cake.
Good luck!
the best advice i can give is to use a thick layer of BC. essentially, ice your cake as you would if it were BC only, 1/4 inch thick icing, and really smooth. chill it for a while (4-6 hours, freezer is better, but fridge will work) and then cover it with fondant that isn't rolled too thin, 1/8 inch. leave it out after you've put the fondant on, and let the fondant "settle" and the cake come to room temp. then trim the excess, and finish the design. oh i should mention that when you let hte fondant settle, try keeping the cake on a smaller upside down cake pan. this was hte best advice i ever got, it came from antonia74. that way the edges of the fondant hang free instead of bunching up on the table as it settles (had that happen, not pretty!).
Thanks for all the advice! Beccakelly - when you let the fondant sit to let the cake come to room temperature, doesn't the fondant dry out before you get a chance to smooth it and cut it?
sorry for the confusion! you smooth and cut the fondant right after you put it on the chilled cake, then let it set while the cake comes to room temp. the fondant will settle, and often even though i've cut it perfectly, now hangs down below the cake again and i have to trim it again for a perfect fit. make sense?
Pyxxydust , Thank you so much....you explained it so well....I copied your post and put it right in my "How To Folder".
CrazeeDuck (Donna)
I don't know if this will help you any but have a look just the same. Cheers! 
http://www.flickr.com/photos/extra-icing/sets/72157594575839118
Thanks, everyone, this post was very helpful. Aine2, the visual was great. I noticed that you didn't touch the fondant with your hands while it was on the cake; only the fondant smoother tool.
I think my problem is that I smooth everything with my hands, which resulted in fingerprints and dents! 
Beccakelly, do you have a hard time getting the fondant to stick to the cold buttercream?
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