Getting ready to make a birthday craved car cake, the cake is basically a buttermilk ....trying to decide what flavor to make the filling, can't have any bits and pieces of real fruit,chips or nuts......and they " don't want something very sweet"....I'm also using fondant and modeling chocolate on it......(I haven't baked a cake in years as I got hooked on cookies, so am really nervous) thank you
use a lemon curd and swiss meringue buttercream or french vanilla buttercream aka cooked flour, ermine, wilton's french buttercream -- gotta keep it fridged though but these are all 'less' sweet -- even a raspberry filling is tart and a good foil to the sugar involved --
oh wait -- i've never covered the french vanilla buttercream with fondant so scratch that idea -- but swiss mbc would work great 
Thank you, was thinking of just adding raspberry and lemon to the buttercream.....since it's been so long since I've carved a cake, I don't think I want to add a curd or anything slippery...
I got some wedding bouquet and the ck brand of cream bouquet but I think with the molding chocolate and fondant that it might be too sweet...
in Australia, we pretty much all do mud cakes for carved cakes. The 66 Mustang was white choc mud , with traditional Australian buttercream (just icing sugar, butter, a touch of water, vanilla and food colouring). I always ganache my cakes too as it is nice and firm for fondant. I also don't refridgerate any of my cakes as they are shelf stable (no milk in the buttercream and the cream is boiled in the ganache). Also due to the size of the cake itself, it can't be refridgerated in normal fridges.
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