i need my non-crusting icing to chill to get the fondant on it, how do I wrap it for the fridge without the plastic pulling all the icing off???/

Why do you need to wrap it? You're putting it in the fridge long enough to firm up the icing. The cake isn't exposed, so it won't dry out in that time.

I guess I was just worried about it picking up any odors. lol. Thanks!!!

If you are baking for customers, it is REALLY IMPORTANT to have a fridge just for cake baking so that you can separate raw foods from cooked foods. That is required by most boards of health in certified kitchens, and it means that odours don''t transfer.