Buttercream. I can get that smoother than my fondant. Most people here tend to pull it off anyway, so why bother. i do use a lot of it for embellishments though.
fondant - just think it looks more professional. I'm guessing that the results of this poll would be the same as the results of a poll called 'do you think the most important thing is that cakes look good or taste good?'
I prefer fondant, because of the look the you can acheive. If the bride is concerned about the taste, then I put the buttercream crumbcoat on a little thicker so if they peel off the fondant, they still have icing left on their cake.
fondant - just think it looks more professional. I'm guessing that the results of this poll would be the same as the results of a poll called 'do you think the most important thing is that cakes look good or taste good?'
I have to agree, but then fondant (and Royal Icing), is what we are used to in our part of the woods right?! I think buttercream can look stunning, but it has to be done REALLY well (flawless), to look as good as fondant IMO!
I have never made a wedding cake but as a wedding cake eater...I like bc, especially cream cheese bc. I was recently at a wedding and they had a lemon flavored bc, it was fabulous. Luckily I sat next to my husbands grandma and she can't eat cake. I got two pieces 
Fondant. I think it makes cakes look so elegant. BC: crisco, I live in Arizona where summers are 200 degrees in the shade.
BC (1/2 butter, 1/2 Crisco), I have never been asked to use Fondant on a cake. I don't think it is very popular around my area, but I do love the look you CC'ers get with it.
I'm just not fond of fondant. It doesn't look like food and doesn't look like something I would want to put in my mouth, so, to me, it looks fake and I don't want a fake looking cake. I feel the same with shimmers and dusts and ornate gumpaste stuff. I guess I 'm a purist - I want my cake to look like cake! LOL
I always wonder that with Ace of cakes - like how do you eat it? And am I even tempted to try it?
So far (and I've only been asked to do one wedding and just a few bdays) no one has wanted fondant.
Melissa
Buttercream here....I like the half butter/half crisco the best! Most people around here end up peeling off the fondant anyways. I ended up ordering my wedding cake in all buttercream with fondant lace accents. Only the center tier will be entirely covered in fondant b/c it needs to be painted. This way people get the best of both worlds!
*, I love the taste of BC 
Fondant. Crisco isn't available in this area, so I can't get a perfectly smooth BC!
If this question had been asked of me a month ago I would have said buttercream (1/2 butter 1/2 crisco). Now that I've played with fondant more and covered a few cakes in fondant, you can't beat the look and I like the taste of it, too. I put a generous amount of buttercream under the fondant, too so if people don't like the fondant, they still have enough frosting.
Fondant has been given a bad name in my area and now that I can make it (thanks to my CC friends!) I'm working on changing that. I have encouraged people to taste it with the cake and they have really liked it, too. I think that most people in my area use the Wilton if they use fondant. I have never personally tasted fondant but from what I've heard, I don't want to!
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