Okay. My questions are in regards to icings.
Background: I'm going to make a wedding cake tomorrow and am going to cover it in fondant.
1. Has anyone tried chantilly cream? Is it good? Will it decorate well? Can I have it as the layer underneath the fondant?
2. Are the recipes on CC for BC, as written, stiff, medium, or thin consistencies?
I want my cake to taste VERY good but I don't want to sacrifice its decor for taste, or vice versa.
HELP! 
I can't really be of much help since I don't do very many fondant cakes, but from what I have read, if you want a great tasting fondant cake DON'T use Wilton fondant. The MMF recipe on here is really good.
Anyway, just thought I would bump this up for you. Good luck!
i can answer #2. BC recipes tend to vary on the weather, at my house anyway. If its humid, i need less water... if it's dry out, i need to add more water. I also like to ice my cakes with icing that is a bit thinner than normal... then i add more conf sugar and thicken it up if i need to use it for piping.
hth
You're much better off using Buttercream. 
This might help:
http://tinyurl.com/vg8h8
http://tinyurl.com/ymqp6x
Thank you.
Once I cover the cake in MMF, can I refrigerate?
If I make a cream cheese icing, will I have to put it in the fridge?
What's the best buttercream (or your own) recipe on here, and what is its initial consistency (i.e. stiff, medium, etc.)?
I've heard of "crusting" buttercream, can someone explain and what's the difference in ingredients and taste au contraire regular BC?[/b]
You can refridgerate MMF. Just don't touch the cake once you remove it from the fridge until the condensation that will form has evaporated.
You will need to refridgerate cream cheese icing.
Most bc recipes are written to a stiff consistency but to be on the safe side it's best to use a recipe that gives you that info since you won't be familiar with the recipe.
I know to get my bc to crust I add a tblsp of meringue powder.
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