I have never done fondant. I have had it. I hate the way it tastes and I have heard the same from other people. However, it has great look. I have done Crusting BC. For those of you who use it, do you make it? What is a good recipe? Does it taste better homemade? When you serve it do people tend to peel it off and not eat it? If so what is the point?
I love the taste of buttercream. But, it doesn't have that great look of fondant. There is a great homemade semi old fashion look to BC.
Which do you prefer?
I like both, but can't stand fondant any way I've had it. I haven't tried the stuff you can buy (beside yucky Wilton), but I've made it using MMF regular, MMF marshmallow creme, and the recipe in Toba Garrett's book. I don't like any of them. It's not so much the taste as the feel. It really grosses me out, but I love the look and know that not everybody has the same reaction as I do. If someone were to make ME a cake, I would definately prefer buttercream.
I think that if you experiment a little, you can have the best of both worlds. I do not like the texture of fondant either, so I only incorporate a little of it into my designs most of the time. This keeps my cost down and keeps the client happy. You just have to think outside of the box and be creative. I don't think people should limit themselves to either fondant or b/c. To be successfull, you need to be able to offer both - or compromise.
i sell cakes legally...and i don't cover them in fondant, i only use fondant as accents.
tastes yucky, and (to me) way to labor intensive.
theres a member here called IHATEFONDANT...who makes some of the nicest looking cakes on this site.....you might want to check out her pics.
i LOVE mmf. i recently served a mmf covered cake to a large party of people (about 35-40) and most people ate it. i was watching. its SUPER easy to make. just mix marshmallow creme with ps until you get the right consistency. (or melt actual marshmallows with a little water). it looks amazing, and i think tastes good, and its not expensive. i've never used store bought fondant, because i can't afford it.
some people like it, some people don't. I love the taste of the stuff I make, and I've had good feedback. if you don't like it and don't want to work with it, then so be it. just tell a customer who is intent on using it that you don't work with it. some people are SOOOO good with BC that they can replicate the look of fondant with only BC, but I htink not everyone is able to do that.
I am very new to decorating in general, and I just made a cake with MMF this weekend. I had only used fondant one time before, and it was a different recipe for homemade fondant. My first attempt with the non-MMF did not go well, it was very sticky, and although I did manage to finally get it on the cake, it was very difficult and I had to start over several times because of it tearing. After reading everyone's raves about MMF here, I decided to try it, and I really could not believe how easy it was! I used this recipe:
http://www.cakecentral.com/article47-How-to-Make-and-Decorate-with-Marshmallow-Fondant-MMF.html
I used confectioners sugar instead of cornstarch when kneading, but everything else was the same. Covering the cake was as easy as making the fondant. I couldn't believe it! And I was really pleased with how it looked in the end. I have not posted pictures here yet, but it was a round cake with a fondant bow on top. As far as the taste, I am generally not a big fan of icing or very very sweet things in general (I know, that's weird, for someone who likes to decorate cakes), but I really didn't mind the taste. It was sweet, and I couldn't eat very much of it myself, but it just tastes like marshmallows. The only problem I could see with it was that mine was not pure white (more of an ivory). Don't know if this had to do with the cheap marshmallows I used, but I suppose this could be a problem if you were making a wedding cake. I have never used store-bought fondant because I have heard so much about how bad it tastes. Plus the ingredients for MMF only cost me $2.50, vs. $6.50 for a package of Wilton's!
Personally, I love marshmallow fondant and most people that I have served it to eats it although there is a few that don't care for it. Some people can't eat too much of it because they feel it is too sweet. I also love the looks of it but it is quite tricky to get the hang of it. I can't wait to try some other recipes for fondant!
accidental double post
I like both, and you can't beat the look of fondant. You can do so much with it. I use MMF, but if I actually sold cakes, I would just buy Satin Ice, because I hate cleaning bowls of melted marshmallow! 
It's easy to make, though, and people actually eat it when I've used it. The Wilton fondant is the only fondant I've had that is truly just....gross, for a lack of a better word.
Angie
I ask because I am thinking of making my kitchen commerical and selling cakes. I am curious if only doing buttercream and others but not fondant will be my downfall.
Our city newspaper did a story recently on wedding cakes the people who make them and I was surprised to read how many bakeries in town do not do fondant at all. So evidently it's not a deal-breaker for a commerical bakery! 
(I don't do fondant either. I just choose not to have to charge that much for a cake.)
I have only used Wilton for Class (need vomit icon- 
) Will try Toba's tomorrow. I can let you know what I think as to date we have disliked fondant.... I want a recipe I don't hate cuz I love the decorative posssibilities. Like this weekend want to have a St. Pat's cake with 50/50 ruffles. Well I prefer to attach to the smooth sleek look of fondant. Hope and pray it's not gross. By the time you peel it off you have lost all the BC underneath and cake looks like a wreck. I also dislike most BC so am going with IMBC...Shirley's to start.
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