I am making a confirmation cake for a friend's daughter. She doesn't like cakes that are too sugary - frosting. It will be either chocolate or white wasc cake with buttercream fondant (Fondarific/Satin Ice), what would be a good layer between the cake and hte fondant that is not too sugary? I'm finding my buttercream filling is a bit too much, maybe I'm making hte layer too thick?

Hi - I use part butter and part shortening in my buttercream (about 1/2 each). I find it cuts down on the sweetness....just a thought.

Try a meringue buttercream (IMBC or SMBC)) or ganache.

I like Rhonda's IMBC that's in the recipe section here.

Or FMBC - it is all I use - it doesn't have to be cooked either! There are a few recipes here on CC.