Wow. Thanks for the fast response. I watched the video three times. This is what I have to say: GOOD GRIEF! I hope that was time lapse --- I can't imagine getting a cake covered neatly in 1:39 seconds. Holy moly.
What I noticed - start with the corners, and have a perfectly smooth chilled cake. I've not chilled mine before applying fondant, so there is no repositioning my way. The person in the video just lifted it off the frosting to reposition. I also roll my fondant a lot thinner than that, so that is probably part of my problem - thicker fondant means the corners can't break through as easily. I also never thought to put parchement under the board - definitley makes it a lot easier to turn the cake. I've been stilting my cakes on soup cans when I apply fondant, but found that putting them directly on the counter (like Cake Boss) is easier, but there is no way turn them when directly on the counter. LIGHTBULB - the parchment. I was about ready to throw the square pans out the window. I'm gonna have to give it another go before I throw them in the recycling bin.