I had leftover gray fondant, and an 8-inch round cake in the freezer, so I decided to try to cover one. It actually looked pretty good all the way around until I got to the "end". (I know the cake is round-- no real "end", but anyway . . .) It has lumps and holes and I can't figure out what to do about it. (I know that I cut it off a little too short in places while smoothing it around, but I figure that is a first-timer's mistake.)
thanks.
Here is a great tutorial from aine2 on how to cover a round cake and the board,
http://www.flickr.com/photos/extra-icing/sets/72157594575839118
If you check on Youtube, you will get lots of videos on that as well. 
Whole thing. Thank goodness it's probably just going to the food pantry/shelter that feeds people lunch. I think the cake has been in the freezer awhile, but it did not appear freezerburned so it should be good if weird looking. (gray badly-done fondant).
Thanks for the videos. I tried the thing in articles on this site, but it didn't really show how to fix what I did or how to not do it next time.
Here is another link from Wilton on how to cover cakes with fondant.
http://www.wilton.com/wedding/makecake/fondant/index.cfm
Thanks. I looked at those two. I Think my MMF may have been too stiff. It just kept "buckling" and folding on the sides. The top looks pretty good. I don't have a smoother, so I was just using my hands. I'll try again another time. I appreciate the help.
I smooth my fondant cakes almost only with my hands. I have found with round cakes that it's a lot of slow smoothing downward, cutting off excess as I go. I also find if my fondant is rolled a bit thicker, it smooths a lot nicer.
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