I do the same as rouge it's much easier to get a nice finish with ganache and it cuts through the sweetness of the fondant. It tastes fine on a butter cake. I use a silicone rolling pin as wooden ones leave a pattern in the fondant and you can use cornflour on your surface to stop it sticking. You tube is a great place to get ideas on how to work with fondant but you work from the top down smoothing your way down the sides. To help smooth it out once its on the cake use a scrap piece of fondant to rub out any bumps.