I know fondant can't be placed in a regular refrigerator because of moisture problems so what do you do when you have one that has a filling that must be refrigerated? So far, I haven't had any orders for cakes with filling other than buttercream but I need to know what to do in case someone does ask for a mousse or fruit filling. Thanks in advance!
I put fondant cake in the fridge every week and I don't have any problems. The fondant will sweat a little when you take it out, but it will dry up in about an hour. If you're worried about bleeding/running (especially with dark colors or dark accents on a light cake) then put a garbage bag over the cake before you put it into the fridge. Just tape the edges of the bag to the sides of your cake drum.
If you cover well & seal the covering while it's at room temp and allow it to come to room temp again while still covered & sealed, it won't sweat & it'll be fine.
Thanks for your responses. I had a bad experience with cupcake toppers drooping one time so I was afraid to try a big cake.