Your outspoken relative should be told that you cann't please everyone. If she feels that there are some that don't like fondant, she can bring her own cake so that everyone will be happy. Decorate away and see how many go for your cake instead of hers.
. They will be beautiful! The BC underneath always satisfies my pickier family members.
Yes, I realize that gumpaste is a different style. I even understand the argument that one doesn't expect the wedding guest to eat gumpaste roses. But I think that fondant covering the cake should taste exceptional. It's essentially the "icing" and who makes an iced cake for the icing not to be eaten???
I'm sorry to have sort of "hijacked" this thread with what I thought was a simple question, but I think fondant is a difficult issue for many of us. I agree that it's a different medium to use, and nice to stretch our artistic chops. I just have such trouble with understanding how we can market a product that our Clients don't know how to (or if they should) eat it. The problem is probably more in my head, but even my daughter (who is 22) asked someone at a Bridal fair who does fondant exclusively "do your customers actually like to chew their icing???? I find that hard to believe."
Anyway, I appreciate the opinions of you all relative to the fondant vs buttercream issue. I'm merely asking for my own information as I am hesitant to get into something my Clients won't care for. But as I say, there's a cake decorator for every Client, and there's a technique that will work for every order.
Thank you all.
Odessa
I agree fondant makes a cake look super pretty but I'm one who hates the taste of fondant so I've been working on getting my cakes so smooth they look almost like fondant. I will use fondant accents and gumpaste but unless I'm asked to do fondant my choice is to not use it.
I understand what your family member was trying to tell you. I think rather then being mean she was trying to say why go through all the extra work when most of the people won't eat it. Plus the cost is much more.
I think if you are doing these cakes to practice and really want to work with fondant then by all means do that.
You can just tell anyone who doesn't like it why you put it on and that they can take it off. I have not found anyone who won't eat the cake just because fondant was used. They just do like they should and eat around it. The cake and fillings are the best part anyway.
But what I'm really trying to say is I don't think the family member was trying to be mean or rude. I think she just didn't understand that the reason you were using fondant was to practice.
I find the new formulas for fondant tastier than the old and you can always make it and you can control the flavorings that go into it.
I found that in the begining I would do a 50/50..I would give my homemade fondant a citrusy flavor that complimented my cakes nicely.
Not a problem with hijacking threads...I myself have been guilty of doing this a time or two. 
But I digress, some people don't like buttercream made with crisco, some like I.M. buttercreams, some perfer S.M. buttercreams. It's all in your tastes and budget. Those who don't like fondant don't pay for it. I just want to be able to offer it and other icings and decor as well. I think a well rounded baker/ decorator is key to longevity and sucess in this market. As well as talent and time of course, I am still working on all these! 
Quote by @%username% on %date%
%body%