I made a three tier b-day cake for my daughter's 10th this past Friday. I filled and frosted all 3 layers with whipped chocolate ganache and covered each tier in fondant. The cake was refrigerated from 3:00 Thursday until 5:00 on Friday and served at about 8:00. When I cut into it some of the pink satinice fondant turned to goo! 
Luckily the cake was not mushy, the filling was still nice and thick and the layer of ganache between the cake and fondant was still visible and not absorbed by the cake.
I have read you should never refrigerate fondant covered cakes but since this was a whipped cream filling I really had no choice. The only thing I can think of is that this goo is from the condensation on the inside of the cake when I left it out to come back to room temperature. I'm not really sure though. Thankfully the cake was great and the kids and guests alike really enjoyed it, but now i worry about what a customers reaction would be cutting into a gooey cake! 
Any thoughts or possible explanations....
hmmm...I have never seen that happen! I always see condensation on the outside of the fondant if I have to refrigerate it! Maybe you could instruct your customers to get a regular frosting for filling instead of something that can't set out?
Your cake is gorgeous btw!! 
I can't be sure but I think that the problem is the whipped ganache under the fondant. Maybe the combo of the two icings sitting together in the fridge was the issue. I always ice my cakes in buttercream and then cover in fondant and refrigerate the cakes with no problem (goo or condensation) overnight. Maybe the combo was the issue. BTW, your cake is awesome!
Certain frostings and fillings will melt your fondant. It varies from brand to brand, and whether its MMF or rolled fondant. Fruit and whipped cream are risky, as is whipped ganache.
Has nothing to do with the fridge - the fondant would be melting on the outside then.
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