Originally Posted by MacsMom
You can freeze a cake covered in fondant. Don't wrap it in plastic. It is best inside a cardboard box to protect; DO thaw it first in the fridge overnight. As it comes to room temp, it will develop condensation like anything will, but it dries just fine. For it to make it 10 days, it will have to go in the fridge when it gets to it's destination. Take it out of the fridge 2 to 3 hours prior to the event.
A more stable filling than cream cheese filling is white-chocolate truffle filling: It's just 24 oz white chocolate (I use almond bark or candy melts) and two 8 oz pkgs cream chz. Melt the chocolate in the microwave, stirring it every now and then; beat in the cream chz (room temp). You can add some PS if you want to seeten it up and vanilla or butter flavoring for more flavor. The chocolate is what makes it more stable.
Thank you MacsMom!
I really appreciate! Would you suggest I ask them to take off the cake toppers before they put it in the fridge? To give you an idea,its a 9 inch square cake with a small elephant,lion and giraffe fondant cake topper on. Many thanks for all the advice,I am still new at this and appreciate any suggestions.