I'm covering a chocolate cake in rolled fondant. I've never used rolled fondant before. From what I understand, a thin layer of buttercream icing is generally used to smooth the cake surface and help the fondant stick. No problem.
But I also want to use a layer of raspberry filling and possibly glaze the cake in raspberry flavour. Can/should I do this under the buttercream or is the glaze itself sufficient?
I'm also kind of concerned about putting a light colour fondant over top of a dark cake. A glaze wouldn't help block the dark colour, but buttercream would.
Is there anyone with cake experience who can provide some guidance on this?