Fondant cake covering smooth finish

Achieve bakery-perfect fondant finish. Prep: 1. Crumb coat with buttercream, chill 30 minutes. 2. Second thick layer of buttercream for smooth surface. 3. Roll fondant to 1/8 inch thickness (use ring guides). 4. Drape over cake, smooth from top down. 5. Use fondant smoother in circular motions. 6. Trim excess at base with pizza cutter. 7. Buff with cornstarch on paper towel. Troubleshoot air bubbles (pin prick method), elephant skin (too dry), and tearing. Explain proper kneading and temperature control.