I want to start experimenting with fillings that require refridgeration however I work almost exclusively with fondant and it sweats when it is refridgerated. Any tips?
Fondant can be successfully refrigerated.
Just remember that when the spots of condensation form, don't touch them. The spots will eventually evaporate leaving no marks.
My fondant decorations that stood up kind of drooped from all the condensation, but the fondant on the cake was ok after it dried. Maybe it was because it so humid here though cause I have heard alot of people say they refridgerate all the time.