I'm not sure if I'm understamding the question. You can just about cover any cake with fondant and not have a problem, except for a really soft cake like Angel food. If your trying to match flavors, that doesn't really matter as well. Fondant kind of blends with whatever as it's main use is for decorating, not enhancing cake flavor, though you can make a tasty fondant that most people will enjoy. I say most, cause some can never get past the texture of fondant. 
Hi and Welcome to CC, Kati81.
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
http://www.cakecentral.com/cake-decorating-ftopict-605188-.html
Above super thread has popular CC recipes for crusting American buttercreams, several types of fondant and doctored cake mix (WASC and other flavor variations) - and so much more.
HTH
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