I am just starting out and would love some imput on how to make fondant smooth on the bottom of the cake. Everytime I try, it is always wrinkled or folded. What is the secret to making it nice and smooth?

There's not really a secret...just practice. Sometimes it helps to put the cake on something that's got a smaller diameter than your cake board, as long as you're sure you won't knock it over. You're less likely to get folds then.

Have you noticed the ribbon, rope or ball borders on lots of fondant cakes? That's because a lot of the time we can't get the bottom of the cake as perfect as we'd like!