Once you’ve mastered frosting and decorating a basic cake, you might want to try the more advanced skill of covering your cake with fondant.Lightly cover the entire cake with buttercream frosting and smooth the sides and top completely flat (no ridges).;This gives the fondant a surface to grip.Refrigerate the cake for 30 minutes to stiffen the buttercream.While the cake cools, spread a fine layer of powdered sugar, corn starch, or spray oil (like PAM) over your work area, and use a fondant roller or rolling pin to press out a fondant circle about ⅛ of an inch thick to fit over the top and sides of your cakePowder the fondant roller, and very gently fold the edges of the fondant over the roller to lift it up without breaking it.Center the fondant disk over your cake and lay it in place.Smooth the fondant around the cake with your fingers. Start at the top of the cake and work down the sides, smoothing away any creases, air bubbles, or folds as you work.Use a sharp knife;or pizza cutter to cut away any excess fondant.Use a fondant smoother to finish the cake, gently buffing away any imperfections.Decorate the cake with fondant cutouts or icing designs, if desired.