I agree with you, I prefer buttercream myself and so do my customers. In addition, I would need to charge $4-5 per serving to make any money off of it. Fondant is expensive! However, it is great for adding decoration. I like to get my icing really smooth using the Viva paper towel trick and then adding fondant strips, flowers, bows, etc. It really does have a look that you can't get by piping buttercream. Plus, you can often use it just as you would gum paste and make your flowers and other little ornaments ahead of time and just leave them to dry. It really is something you should try if you haven't already because i gives you another option when you are stumped or want something to look more 'real'. I just used it this past weekend to make an apple to go in my roast pig cake's mouth. I made lettuce out of it and airbrushed it for variations in the green to place around it as a bed on the pigs platter. (I've been trying to post the picture but it's not digital and I can't get it small enough to upload. ) Next week I'm making a "bio' cake for a 40th birthday. I'm doing 3 stacked teirs and on each of the ridges I am putting little trinket that I'll make out of fondant or gum paste that represent things from his life, his dogs, football team, hot sauce, fishing, even tiny wedding bells. He loves stamps too, but I just traced those on rice paper and I'll paint them with piping gel then when they dry I'll royal ice the backs to make them stiff.