I have been decorating cakes now for about 2 years and I am constantly learning new things.  Recently I found a post on CC about bulges and problems with fondant caused by the buttercream fillings.  Is it really worth it to make a batch of SMBC?  Is it difficult?  I have 3 children and I know I can whip a batch of buttercream icing up in 5-10 minutes.  If it is worth the effort of making the SMBC, does anyone know a really good recipe to use?  I am doing a free cake this weekend and I guess there is no better time than now to try out something a little new and different.

It really isn't the actual b'cream that is causing bulges.  It's that it's made too soft or too much is used.

I used b'cream for my dams for yrs and seldom had problems.

I guess I just don't know what I am doing wrong.  I have done cakes that came out beautifully, but I have also had some that softened and bulged slightly where the buttercream filling seemed to leak out a little.  Sometimes it is the simple things that throw us.  Should I refrigerate the iced cake before putting the fondant covering?  Will it still stick to the fondant after the icing is given time to firm up?