I need some advice on covering a cake with MMF. The fondant comes out tasting great, but when I roll it out to put it on the cake, it is always pitted. I have tried working the MMF a little more, lightly heating it in the microwave before kneading it, leaving it to rest for just a few hours as well as overnight, and adding Crisco to try and soften it up, but nothing seems to work. It will get soft, but it is never completely smooth! I'm at a loss about what I am doing wrong.

Please help! lol Any advice would be great! Thanks!

Once you have it rolled out, before you pick it up from the mat, rub your hands over it until it's nice and smooth...I always think of it as "polishing" it. The other thing that helps is to make sure when you put it on the cake, it's not way bigger than you need and dragging down the part that's on the cake, because that can cause pitted areas to appear. I usually cut off the obvious excess as soon as the fondant is on the cake, then smooth and trim more after that.

Rubbing your hands over it is a good suggestion. You can also take a ball (smaller than a tennis ball size) of fondant the same color that has been dusted, and gently rub it over the whole surface of your rolled out fondant. Helps to smooth it a little.