I'm looking through my cake decor books and magazines again for some ideas. One of my books is by Mich Turner called (of course) "Wedding Cakes" and in her recipes I notice that all of the cake has two layers of frosting. One is a light yellowish tan color and the other is white and I remember in another book of mine called "The Well Decorated Cake" by Toba Garrett she covered a cake with marzipan and then many layers of royal icing achieving a vrey smooth finished look. Looking further through the Mich Turner book I see that she discusses wrapping cake in marzipan or with chocolate plastique to be covered with either royal icing or rolled fondant. Her book actually says that "it is essential to first cover your cake with marzipan or chocolate plastique" and that "it will lock in moisture, provide a smooth firm base for a smart finish with your top coat, and prevents color of your cake from leaching into the icing." So even though I've had these books for some time I didn't notice this. I covered my cakes with a chocolate ganasch before putting on the fondant. Does anyone know how these layers taste on the cake? Can they go under a buttercream icing? I would imagine that the chocolate may taste better.