I'll be covering a cake in fondant (purchased) for the first time next weekend. Planning to cover buttercream with it. It'll be a layer cake with BC filling.
I'll be making it in the afternoon, for a birthday party the next afternoon. So 24 hours.
Refrigerate or not? Will it sweat in the fridge? I have one of those Wilton cake totes I usually use for round cakes. Should I pop it in there and leave it on the counter?
the fondant seals the cake and since you are using buttercream for filling, you should be just fine with it sitting out.