I consider myself a hobbyist decorator for the most part--I've taken a few classes and experimented a lot on my own, but for the most part I only do cakes for families and friends that already like me.
I have just recently begun experimenting with fondant accents--I tried Wilton fondant years ago and gave that up right away. My most recent attempts have been with Satin Ice and I find it easy to use and better tasting.
When I have used the fondant, I notice it dries out once it's on the cake. If I do a strip of fondant around the bottom of a cake, will it be hard to cut? Or do I remove the strip of fondant before I cut it? I usually do most of my decorating in bc.
Thanks for all of the great ideas on these forums!
the buttercream below will keep it semi soft. the outside will crust up but it will never harden all the way through if you put it on the cake when it's soft. If you let fondant dry, then apply it to the cake it will be hard to cut through.
I always remove any accents before I cut a cake, I wouldn't want to eat a hardened fondant accent. Just my opinion 
Quote by @%username% on %date%
%body%