Does it have the same smooth finish?
unless you get the pour perfect it will have that rippled effect. The first cake i made (only done 5) i made my own fondant to pour as i don't like the flavour generally, so i made white chocolate pouring fondant, tasted yum, went lovely and shiny but i have never done it again, too easy to roll and smooth on, and then shine !!
I have used poured fondant on petit fours (which are about 1 1/4" square) and it is fine. However, I would never attempt to use poured fondant on entire cake. It is entirely too sweet. I catered a wedding one time (prior to making cakes.) The bride wanted petit fours. A local bakery said they could make them. They used a regular white cake. Cut them in large 3" x 3" pieces and used poured fondant. They were the nastiest tasting cakes that I have ever had. No one ate them. I felt sorry for the bride for wasting all that money.
Yes I have done it, at a customer's insistence. They also wanted it tinted orange, as I remember.
My advice, don't do it. It's incredibly difficult, you waste enormous amounts of poured fondant, you have to do at least two pours and it does NOT have a smooth surface, plus it tastes not-so-good, too sweet as the PP said.
However, my customer loved it. Go figure.
Thanks so much for the advice! I will take it, and steer clear!