I am tring to make small individual cakes for a birthday party (my daughters) and a mini tiered cake. I am having problems getting rolled fondant smooth so i tried poured... And it just comes out lumpy! Any advice would be great.... I am a pretty amature baker and just started working with fondant so even common sense advice might help!

Look at the Cake Central Recipe section under Petit Four Glaze

Louise at Cake Journal uses a lot of poured foundant icing: http://cakejournal.com/search/petit+four

She has several recipes and techniques on her blog.

http://www.mahalo.com/how-to-make-petit-fours/