Do you have a buttercream recipe that you normally use? A half butter, half crisco buttercream is a good choice. You would use a thinner consistancy to ice the cake before you apply the fondant. Try to get the icing very smooth as imperfections will show thru the fondant.
Hope this helps and Welcome to Cake Central.
Cindy
Melanie,
Here is a recipe from the recipe section that is very easy:
http://www.cakecentral.com/cake_recipe-1940-25-My-Easy-Buttercream-Frosting.html
It is not the exact recipe that I use. If you would like mine, I will be glad to give it to you. It is very similar to the above recipe.
Cindy
Thanks I ended up using my regular recipe since I am now only making one cake so it needs to be non-dairy so my oldest can have it.
It is pretty much the same thing as the link I just use water instead of milk and butter flavored crisco and no butter.
Melanie
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