Hey there, I hope this is the correct place to post this, I'm a little new! I'm new at working with fondant, but I love it so far. I need to make a pumpkin cake with cream cheese frosting, but I also need to cover this in fondant. I work 8-5, so I would need to make this the night before. I know cream cheese frosting is supposed to be refrigerated, and fondant is not. Is there a solution to this? I'll be making marshmallow fondant...if it's taken out of the refrigerator and allowed to come to room temp by itself would it be ok?

Better read this

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=750024&highlight=

Hi! Thanks for your response, I actually read through that, but it wasn't really what I needed. I've already used fondant on cream cheese frosting (it was too big to attach, but a pic is in my gallery!), except I was able to chill the cake without fondant overnight then decorate it on a saturday morning...which worked out beautifully! I need to find out if I can store it in the refrigerator overnight already decorated. Thanks!

I refigerate my fondant cakes all the time. I put them in a cardboard box and put plastic wrap over the top of the box - it's usually a big box. I never have any problems. However, I usually don't do this with cream cheese frosting. If I do cream cheese I'll crumb coat with SMBC. Have you thought about doing cream cheese for the filling and then white chocolate ganache for under the fondant?