Kinda discouraged....this is a bit of a rant...but I need help too 
I wanted to venture away from the world of decorating with buttercream. I was feeling a bit, for lack of a better word, adventurous, so I ordered some Satin Ice. Just because I want to keep getting better, I made a cake just for the heck of it so that I could try this new fondant. WHAT A FLOP!! 
I put it on the cake and its lumpy....Ok, so I tried a topsy turvy as well, but that should have nothing to do with the lumpiness. My buttercream was smooth, but to me, the fondant just looked lumpy.
Then, as if I wasn't discouraged enough, I wanted to border it in those cute little fondant balls that I see other decorators doing. Yeah, well, apparently I stink at making balls too. 
Why does everybody else have to be so good with fondant and I stink??!!! 
Sorry, I had to get that out.
Is fondant that hard? Any suggestions on how to make fondant balls? Or, should I say, how to make the balls the same size as the other. (Why is this post starting to sound like a lesson on human anatomy 
) And, is there a way to help get rid of the lumpiness? Is Marzipan a better base for the fondant?
fondant like anything else takes practice. You do need to start with a smooth surface before adding the fondant.
To make the fondant balls all the same size, roll a piece of fondant out, using something for guides (i use two sticks) Then use a round tip to cut circles then just roll.
It really is true, practise makes perfect. I have NEVER done a buttercream cake, only fondant. and its weird because although i consider myself good at what i do, there are some days when i have nothing but issues and problems, Sometimes its just one of them days. Dont give up though, keep trying 
CaikLdyKG....if you're interested in the fondant, go ahead an get Sugarshack's instructional DVD, 'Flawless Fondant'. You'll be absolutely amazed at how she shows any level, but especially beginners, how to get a beautiful fondant outcome. She takes it step-by-step and everything she says is demo'd on the screen.
She even addresses 'lumpiness'!!!
And one thing I remember from my Wilton class....for consistent size balls, cut out circles with the circle cutter of your choice, then roll that into a ball!!
Works every time!!
HTH
CaikLdyKG....if you're interested in the fondant, go ahead an get Sugarshack's instructional DVD, 'Flawless Fondant'. You'll be absolutely amazed at how she shows any level, but especially beginners, how to get a beautiful fondant outcome. She takes it step-by-step and everything she says is demo'd on the screen.
She even addresses 'lumpiness'!!!
And one thing I remember from my Wilton class....for consistent size balls, cut out circles with the circle cutter of your choice, then roll that into a ball!!
Works every time!!
HTH
Thanks ladies. Yes, I am having just one of those days. Feeling just a tad bit whiny today.
Next thing on the list, purchase flawless fondant DVD.
I never thought of using the circle cutter and then rolling that into a ball. I tried the rolling it into a string and then breaking off pieces, and then rolling it. Not such a great idea.
I don't know what it is called but Wilton sells a fondant paddle
to smooth the fondant once it is on the cake. Your hands can make it
look lumpy. I make sure the fondant is stuck where I want it
and then use the "paddle". Sorry I don't know what they are called.
Maybe someone can help me out. HTH
I'm a beginner and I find fondant way, way easier to use than buttercream anyday. It might be a good idea to take a fondant basic class just to get the hang of it and get started. Then when you practice it on your own it will make a lot more sense.
busymom9341, it is called a fondant smoother
sweetjan, thanks for the tip to get consistent size balls, never thought of that
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