I'm going to be covering a cake in fondant on a Friday and it will be picked up on Sat, but not eaten until Sunday. This is my first fondant covered cake and I'm concerned about the fondant drying and getting hard. Will this actually happen and what is the best way to prevent this so the cake is still nice to cut through and the fondant is still soft for eating?

Thanks for always helping the inexperienced!

I use lot of shortening when I role the fondant. And then I decorate it and put it in a cake box till the customer come and pick it up.

Your fondant will seem hard but it will only be a skin on the surface and will remain cutable and edible just fine.
The moisture in the cake keeps it nice under that skin.

Phew, good thing! I was worried it would get super hard! NOT GOOD EATS! Thanks!!!