Prepare cake by covering with buttercream icing.
Before rolling out fondant, knead it until it is a workable consistency. If fondant is too sticky, knead in a little confectioner's sugar. Lightly dust your smooth work surface or the Roll & Cut Mat and your rolling pin with confectioner's sugar to prevent sticking. Roll fondant sized to your cake. To keep fondant from sticking, lift and move as you roll. Add more confectioner's sugar if needed.
Gently lift fondant over rolling pin and position on cake.
Shape fondant to sides of cake with Easy-Glide Smoother (the pressure from your hands may leave impressions on the fondant. Use the straight edge of the smoother to mark the base of the cake. Trim off excess fondant using a spatula or sharp knife.
Smooth and shape fondant on cake using the Easy-Glide Smoother. Beginning in the middle of the cake top, move the smoother outward and down the sides to smooth and shape fondant to the cake and remove air bubbles. If an air bubble appears, insert a pin on an angle, release air and smooth the area again.
Your cake is now ready to decorate.