I'm a Newbie and am wondering if there is a shortcut to making the fondant balls you see on so many cakes. I read that someone used a straw? Any other advice?

Erlene's site has a great way to make consistent pearls.

http://earlenescakes.com/index1.htm

Look under the Edible Pearl Instructions tab.

For small balls (pearls) without mold - here is great tutorial

For the big fondant balls - roll the fondant in long sausage and cut equal lengths - this helps to keep the size even. This is helpful even when making two or more sizes - simply cut two or three different lengths of fondant.

Then, continue as above to roll it round.

And good luck to you.

I will give it a look! Thank you so much for the helpful tip!