Did a test cake with poured fondant today (for 2 cakes next weekend), i loved it! But my sides were thin, do i have to do 2 pours or is there something i can do to the constancy to improve it?  I got my recipe from Woodland Bakery Blog.

Is there any particular reason you want to use Poured Fondant ?

Poured fondant is rarely, if ever, used as a cake covering. It is a glaze rather than a frosting. It is more likely to be used for petit fours and smaller bakery items. 

Woodland Bakery from its Blog uses it as a danish/pastry glaze, cookie icing or on petit fours. On the cake, it is an accent or decoration not the cake frosting.

If you do decide to use it as an icing for a larger cake, you will have to do coats to get coverage. AND it is liable to crack when it is moved around.

Poured Fondant and Poured Ganache can both be done over a thin layer of buttercream.

here's one of Gretchen's vids using poured ganache over BC.

http://cakecentral.com/forums/posts/add/threadId/765377

Gretchen Price of Woodland Bakery had one tutorial where she used Poured Fondant icing tinted a nice pastel color.  She then did a brush embroidery design on the poured fondant.  very pretty.  But I think that she poured over a thin layer of Buttercream on that cake also.

Found it! 

http://www.woodlandbakeryblog.com/poured-fondant-icing/

oops I posted the thread we were on.  sorry.

this is her 'tower of chocolate death' or something .....yummmmmm

MMMMMmmmm!!! Dying from chocolate is the way to go!