Usually the design dictates for me what medium I'll use. More often than not I use both. I use fondant on things where it just makes sense to, because it would be too big of a pia to do it out of butter cream, or visa versa. I price butter cream and fondant cakes the same because I save enough time using fondant to cover it's additional expense.
Me too. I use SMBC and won't color it past pastel shades anyways.