I'm not an expert on fondant, but I think you are supposed to frost the cake before covering it in fondant. That'll make the sides smoother, but it's also tall, so I'd guess you have to wrap it around and blend the edges somehow. Hopefully someone will have more insight for you.....
Ok...so I'm definitely no pro at this...but maybe an option would be to use modeling chocolate to cover the sides. I've only seen it done on TV and it looks relatively easy. That way you wouldn't have all the seams from the individual layers of fondant. Make sense?
I'd put some buttercream on first, then maybe cut each side seperately and put on since it is so tall and angled wider at the bottom. Then try to seal the corners (using light pressure with your fingers or spatula), or maybe put a piece on each corner to cover the seam, then smooth. Sorry, I'm not a pro at that either, but just a thought.
Edited to say I think the modeling chocolate is a good idea - on Ace of Cakes they mentioned that it is not as heavy as fondant. They cut the sides individually and then attached at the seams.
Wait for the buttercream to crust, then smooth with the Viva method. Is the cake trimmed to the shape you want? I would recommend having the carving mostly done before you crumbcoat, leaving only some minor touch up to do after it is coated. If you can make a clean cut of the fondant, you should be able to achieve good edges by close butting. (You might consider running a silver line down each edge to help the appearance of sharp edges.) It will certainly be quite a cake when you're done. Good luck and please post photos.
That looks awfully tough! The taller the cake, the more difficult. Good luck!
Ok, first you need to Crum coat the cake with butter cream, back to the fridge for 45 min or until is hard enough. Then measure the cake as if you were making adress. You will need the help of someone and a big rolling pin. Roll the fondant to cover the whole cake as if you were to put a towel around a baby, so you have only one seam on the back. To do this, roll the fondant and then rolled around the rolling pin, put the RP standing next to the cake and start unrolling until the two ends meet I dont know if you understand any of this, is to hard for me to explain in English let me know
First, make sure your sides are smooth, a little heavier that BC crumb coat. and stick in the freezer to help harden the surface. Then you can roll out your fondant big enogh to cover by placing over the top or do as someone has suggested, roll a long piece the height of the piece and roll it around the cake with a seam at the back. I would tend to put the seam at the corner so it won't be noticed as much.
Hope this helps, good luck.
Dawn
The kids knocked it over while I was in the shower. 
(DH wasn't watching them too well) It was just for a party with friends. I guess there's always next year.
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