Early on in this thread, a bunch of people said they refridgerate their fondant covered cakes. I've never done that, but have a wedding cake for Friday that is using fruit fillings, and has royal icing dots on the outside. I don't want to leave the cake out, but am worried about the condensation and the royal icing. Any ideas or opinions?
I refrigerate all of my cakes, even those with royal icing stencils, and have never had a problem. Only once was it raining outside, so the condensation wasn't drying. I used my hair dryer to speed it along. Worked like a charm.