I am making a cake for next weekend (fondant) and was hoping to fill,ice and cover in fondant the night before.

But I have always been told not to refrigerate fondant, so can I leave the cake at room teperature if I have the following fillings/icing under the fondant?

http://www.cakecentral.com/cake_recipe-2300-Vanilla-Italian-Meringue-Buttercream.html

http://www.cakecentral.com/cake_recipe-721-Lemon-Filling.html

Thanks so much!

Yes, the Fondant will keep the cake moist.

I have read varying opinions about refrigerating IMBC, but in reading the recipe for the lemony whipped cream filling, that one really looks to me like it needs to be refrigerated. It's straight whipped cream added to (essentially) custard.

What kind of fondant are you using? I've read here that commercial fondant (Satin Ice namely) refrigerates fine.

I have refrigerated MMF twice (my last two cakes, in fact). Once, with no major problems, the second, it took a good long time to go from refrigerated -to- wet, sticky and shiny -to- dry. But it can still be done, just don't touch it until it's dry. I'd rather have my cake shiny than risk its contents being unsafe to eat.