Roll out fondant to 1/8-inch-thick round, turning and lifting fondant as it is rolled out to prevent it from sticking to the work surface. Gently lift fondant and place over rolling pin to help position fondant over centre of cake. Lightly brush excess sugar off fondant. Beginning at centre of cake top, use your hands to lightly press fondant onto top, then down side of cake to completely cover cake with fondant. Use sharp knife to trim excess fondant from base of cake.