I have overcome my fear of fondant, and am ready to take the next step. I want to try marshmallow fondant and rolled buttercream. My question is:
Do you put the MMF or RBC over a buttercream layer, or are they used by themselves?
If they are used by themselves, do they adhere easily to the plain cake sides, or is piping gel or jam used to hold it in place?
Thanks Bunches --
Theresa 
I would recommend that you try mmf first. It has a completely different texture than the rbc. I put a very thin layer of icing on my cake before using the fondant and it adhears just fine. You can use a glaze of jam as well, I would imagine.
You can use them by themselves, but you want to mist the cake with water first to make them adhere.
Other options include piping gel which you suggested, makes a good crumb coating and marzipan. If you do use buttercream, I like to put on a thin 1/4 inch layer, unless you like your cakes overly sweet, add more.
Thanks, all! The reason I ask is because I notice that with some pictures of the cakes that are posted, they say they're using MMF, and you can see the cake right through the icing!
Not to seem critical, but I know I would not want my cake to show through like that. You can see the BC dam on torted layers.
How thick do you folks recommend to roll out the MMF or RBC before covering the cake? Is 1/4 inch good, or is that too much? I would like to use 1/4 FBC under it.
Thanks again!
Theresa
1/4 inch is perfect, any more than that (which I have seen some pretty thick fondants) its own weight may cause it to tear. Fondant is relatively heavy.
The best tools when rolling out are either the slats in various heights (great for cookie dough as well) , get some in 1/8, 1/4 and 3/16, on up. Place them on either side of the dough. When your rolling pin starts to hit them, it prevents you from rolling out any thinner, nice and even.
You can also buy the rings that come in various widths that fit on the ends of your rolling pin that do the same thing. I just ordered some for myself.
Yes, thanks, I just bought some wooden slats at AC Moore, 1/16", 1/8" and 1/4" by 1" wide. I found them back in the section with the square dowels. I will dip them in melted paraffin wax and let them drip, to protect the food products from any chemical residue that may be on the wood.
The 1/16" was recommended to me to use as a starting point for rolling gumpaste for flowers and leaves. The 1/8" was recommended to me to use on plain rolled fondant cakes, and the 1/4" was recommended to me to use with the embosser roller pins, as it will flatten out more as you roll the pattern on it.
I have those rings for the rolling pins, but the ones I bought seem to need different size rolling pins. Unless I am using them incorrectly. The instructions said to slip them onto the ends of the pin, but there will be no slipping of these onto anything without stretching them to oblivion.
Theresa
I've always wanted those rolling pin rings - where are you getting them? I've tried using dowel rods, but they don't sell them in 1/16 and even w/ them being bigger, they move around too much. I'd like to have something that stays in place!
Oh and to answer this question..... I LOVE rolled buttercream, but I think you need to mix it with a little fondant in order to really roll it out and use it (I used a bit of Wilton fondant). It needs it for some reason for elasticity and strength. The rolled buttercream tastes spectacular! I use buttercream icing underneath it - I used a crusting buttercream and smoothed it out and then put the rolled buttercream over. I'm not big on fondant, but I've only tried to use MMF once and it was a bit of a diaster - I think I may try it again, but the rolled buttercream was so good, I may stick with that.
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