On second thought, just check these out.
(Pages 4 and 13)
Rolling it out the next day was easy, but messy. Cornstarch is sprinkled over everything to keep the fondant from sticking. But the principles are the same as rolling a pie crust. I rolled it around the rolling pin to transport it to the cake when ready.
Now the cake. Duncan Hines yellow cake in a 9x13, baked, then FROZEN. If you're going to do any fancy cutting on a cake, freeze it first. It keeps it from falling apart. I felt like Michelangelo while sculpting this! I didn't worry about smooth curves too much because the fondant would cover a lot of sins.
Here's the covered cake. I had to help the fondant a bit in the nooks and crannies by giving it a little extra shaping with my hands. I kneaded a good amount of cocoa powder into some extra fondant to make it brown. That kind of dried it out and made it a bit too dry, but my kitchen was a mess and I was pretty tired of this expedition at this point, so I said good enough. We're going to eat this after all, not put it in a museum!