Do you think that I could cover a cake in fondant that has been frosted with 7 minute frosting instead of buttercream? I have a customer who wants me to turn my Chocolate Cherry Dr. Pepper cupcakes into a stacked cake for mothers day.... and for those cupcakes I use a 7 minute frosting and don't know if that will work under the weight of fondant... or smooth like buttercream. Does anyone else have experience with this?
Maybe one of the meringue buttercreams, like SMBC or IMBC, but I work a lot with 7 minute frosting, seems to me it'd squoosh under the weight of the fondant and all the tooling that needs to be done.
I'm not a fondant user though, so someone else will need to advise definitively for you...good luck with it!! 
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