I'm still confused on when do and don't refrigerate. I'm a little slow sometimes
I know my cakes are good out of the fridge as long as they are wrapped up well. But I'm confused about fillings. I have a cream cheese and buttercream filling that I use. Now that I'm starting to use fondant I don't know what to do. I've seen on here that putting fondant in the fridge is not reccomended - especially since I'm in KS, very humid. But, if the fondant cake has cream cheese or buttercream fillling, what do I do? Do I have to wait until the day of to do all my decorating? Does it make a difference if I'm using MMF? Thanks!

I only work in fondant and refrigerate ALL of my cakes, without exception. I have never had issues with this. I don't work with MMF, however, which is quite popular here, so I don't know if that makes a difference.

I don't refrigerate my cakes. Once they are iced, they're sealed and stay fresh and moist. Rather than cream cheese icing/filling, I use the LorAnn cheesecake flavoring -- it's a delicious substitute and I don't have to worry about refrigeration. It seems I always have "air bubbles/blow outs" when I refrigerate, so I avoid it. (I'm from Kansas, too.)

If the filling is made w/real cr ch then it does need to be refrig'd.
If the filling is b'cream - no need...just let it sit out.

I've refrigerated MMF cakes before, with mixed results. There is definitely a risk of ending up with a wet, sticky, shiny cake unless you have enough time to let it dry off untouched after you take it out of the fridge. I would advise against refrigerating for more than a day if you are using bright colors; I had some leftover MMF-decorated cuppies I kept in the fridge (cream cheese icing ironically) and the black fondant totally ran by day two.

I've read so many posts from people who have state that you can definitely refrigerate cakes covered with commercial fondant. I am thinking of buying Satin Ice next time I know I am doing a covered cake that needs to stay refrigerated.

On the flip side, Earlene's cakes has a cream cheese frosting recipe that she claims is room-temperature stable for about 1 week. I still get a little leery of using CC without refrigeration but you can see that she uses it all the time in her shop http://www.earlenescakes.com/icings.htm

I agree with ceshell! I've successfully refrigerated FondX but MMF for me does not cooperate in the fridge. It became very sticky, shiny and never really dried out.

So, I've called all over town and cannot find anyone that carries the Butavan that that is called for in Earlene's recipe. Can I sub something for it?

Lots of people here use butavan, it's just a flavoring ("buttery vanilla" is how I've seen it described.) I have never used it but I'd bet you could just substitute vanilla in a pinch, wouldn't be exactly the same but if you have really good vanilla I'll bet it would work OK.