Do I need to let my ganache covered cake come to room tempurature or fondant right out of the refrigerator?

Thank you CC'ers

to be honest I am not sure, I though I read to leave it out on the counter over night and not put it in the fridge after covered in ganache. I am interested in hearing others advice as well. but if I had to guess, I would think wait tell room temp to avoid the condensation issues. Like I said I have no experience with this, I still will not even put my completed fondant cakes in the fridge. Im way to scared to ruin it.

You can do it either way. If I have the time, and I've put my ganached cake into the fridge to form a shell, I will pull it out of the fridge and let it sit at room temp for a couple hours before applying the fondant. If I'm in a rush, I will cover with fondant right out of the fridge and then once the fondant is smooth and perfect, put the cake back into the fridge for about 45 min so the fondant can become the same temp as the ganache to avoid large air bubbles.