How thick do you put it on the cake when using fondant? I used it last week under fondant, and it was moving around underneath! I'm thinking maybe I put it too thick, I only used maybe 1/4 ", maybe a little more?? Not good with estimating. 
Also, when coloring the SMBC, do you have problems getting the proper color you are trying for? It seems to take alot to color it, and it is still pale looking. Just wondering if I am doing something wrong. I just started using SMBC mostly withing the last month. Oh, and I use wilton get colors.
Tammy
do you chill the frosted cake before putting on the fondant? with smbc or imbc, that is the best thing to do. it firms up like butter. i have no problem putting it on quite generously and still retaining nice sharp corners and edges when its chilled properly.
the recipe i use calls for alot of vanilla...so naturally with that in addition to the butter, it has an ivory color. it is harder to get colors as vibrant as when you start with a white frosting (ie: shortening "butter"cream) . i use wilton and americolor.
you really do have to play with the colors a bit more to acheive the one you want. if you have a color wheel, that can be helpful...seeing which colors to mix to get a certain shade or color. but yeah, its definately not as precise a match as when you're starting with a white frosting. ok by me though, it tastes so much better.
I had no idea you could add violet to it! Thanks for the tip. I don't usually notice it's not white until I put something white near it, then it drives me nuts! The taste is unbeatable though.
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