I really think it all depends on the fondant you use. I had a meeting with a hotel manager to get on their preferred vendor list. I brought cake, mini pies. and some sugar cookies. The 1st thing he grabbed was a sugar cookie and started proclaiming it one of the best cookies he's ever eaten. While munching, he started firing off questions about my cake. Then he says (while grabbing for a 3rd cookie), "fondant is disgusting, we always tell brides they should get buttercream cakes.". I'm like, but you love my cookies, right? Because the icing on them is my fondant.
He stops, looks at the cookie, then puts it down. Looks at me, looks at the cookie, pauses a second, picks it back up, takes another big bite and says, "Well, I guess I'll start telling them to go to you for an awesome fondant cake!"
I make a lot of buttercream for sure, but I rarely see the fondant go uneaten when it's rolled at 1/16" an inch and it's fondant of good quality (or homemade). It especially helps if you add some flavor to compliment the cake like some lemon or almond oil. Lemon fondant on a sugar cookie is super tasty.
But let me tell you, I hate melon. All melon. Yuck. And mango. And shrimp. Ug, I can't eat a dish that has shrimp in it, I don't even want it on my plate. I've had it shoved in my face prepared at 5 start restaurants and guess what? Still hate it. So to each their own!