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For me I have always used crusting buttercream. Never had a problem for what ever the occasion arises. Plus I can make my buttercream cakes look like fondant and the chefs around here always think it is fondant. Even the brides when they visit my website or look at my photo books, think my cakes are fondant. I just roll the edges and use the viva towel method. The only change I might make to it is my adding more liquid to make it not so crusting to ice my cakes and then apply the edible images onto the cake. That way the edible image sheets, melt into the buttercream better. It gives me just a little more working time, if I am doing this method with the edible images. Hope this helps. Good luck 
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