I made my first cake last night with MMF. I don't know if I did it correctly. I had seams where the MMF gathered and needed to be cut off. I do not notice these on pictures of cakes. Did I make the MMF too large? Is there a way to smooth the seam away? I have one more question, my MMF seemed dry. Can you use too much Corn Starch? Thanks for your help.
Maybe next time if you noticed that it is somewhat dry, add a few drops of water and continue to knead..a good 5 minutes or so..It should be very pliable and smooth.. After laying it on the cake, use a Fondant smoother, this is like an "Iron" for FOndant and its' plastic. That's what I use on all my cakes..MMF... I hope this helps 
After you lay your fondant over on your cake, you need to trim a lot of the access off... I use a pizza cutter to do this ... I trim it leaving as little excess as possible around the bottom edges of the cake.. this makes it much easier to smooth down without having those "puckers"
If you knead too much cornstarch into your fondant, it can be dry .. you can always work a little shortening or water into it.. sometimes I will dampen my hands and massage the MMF really well and that will help .. soome people use strictly shortening on their surfaces and hands ... keep trying until you get what works best for you 
Thank you for your help. I did have an iron and still had the problem. I also had a wilton book and it seemed that I was just to lay the fondant across the cake and use the iron and it would smooth out. It was like I had four corners where there was an excess of MMF. Is that not supposed to happen?
smooth the top first working from the centre outwards.. If you're doing a square cake , do the corners next, the the sides should smooth into place. If you're doing a round cake gradually work your way down the sides and by the time you get to the bottom you should have a nice smooth cake and you can then cut the excess off.
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