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Start by using a firm-textured cake, such as pound cake. Arrange the layers so that the top layer is the perfectly browned crumb from the bottom of the pan. Before covering with fondant, cakes should be lightly iced with buttercream icing to seal in moisture and to help fondant stick to the cake. This will also smooth out any imperfections in the cake surface.

Now you're ready for the fondant! First knead it until it is a workable consistency. Then, lightly dust your smooth work surface. Be sure to lift and move or rotate the fondant as you roll it so that it doesn't stick to the surface. Gently lift the fondant over the rolling pin to move and position it on the cake. Finally, use a Fondant Smoother or gently use your hands to smooth and shape the fondant on the cake.