what kind of frosting and fillings are better for fondant cakes?

A well flavored b'cream under the fondant. As for fillings...........almost anything goes. Best if the filling does not need to be refrigerated......which means no fresh fruit or whipped cream or cream cheese.

thanks for the tips!

I recently switched to chocolate ganache under my fondant and love not only the taste but the wonderfully firm base it gives the fondant.

Ditto what southerncross said.

I generally use ganache, but always avoid fillings/frostings that must be refrigerated...so much easier if you can just leave the cake at room temp and not have to worry about refrigeration issues.

Can anyone tell me where to find these non regrigerated filling? I'm making a sheet cake with a filling- would just like some recipe options. Thanks!