Are you looking for a recipe to make the fondant that is rolled out and placed on the cake?
If so, one I have used is as follows:

ROLLED FONDANT

1 (14 ounce) package chocolate or vanilla chips, melted (do not let any water mix with the chips)

Stir in:
1/3 cup white syrup (Karo) and mix throughly.

Let cool in pan for 24 hours, I lay plastic wrap on the surface and let it sit on the counter.

This is the hard part:
Take it out of the pan or container and knead until it is smooth, it takes 15 to 20 minutes of kneading. Roll it to 1/8 to 1/4 inch thickness and place over your cake that has a coat of frosting or jam or something for it to stick to. I frost my cakes with a thin coat of buttercream frosting first.

For less work, Wilton makes fondant that is ready to use.