Got a request for strawberry filling and fondant cake. The buttercream that I am using needs to be refridgerated. How should I handle this? Thanks guys.

I always freeze and/or refrigerate fondant. If you are just refrigerating, just ensure that you let it air dry for an hour or so to dry up any condensation. It will be tacky to the touch when you first take it out. Don't use any decorations on it such as RI or "paint" before you refrigerate it or it could run. Finish your decorating after it is dry.