I'm preparing a traditional honey cake for Rosh Hashanah (Jewish New Year). My honey cake is very sweet and moist and usually served without frosting, but I am making a novelty cake involving fondant so I will need frosting.
Suggestions? I'm concerned that buttercream would be too sweet paired with a really sweet cake. Perhaps a cream-cheese frosting? Not sure if that is suitable under fondant.
Many Greek desserts counter honey with a bit of lemon; how about a mildly flavored lemon bc?