Does anyone have the million dollar answer for refrigeration of cakes?!

What happens when you have a filling/frosting that needs to be refrigerated yet you are putting fondant over it which isn't supposed to be refrigerated? How do you store a cake like that since most don't recommend refrigerating fondant or cakes?

Well, in 11 years of doing this professionally and 40 years of doing caking as a hobby, I've never used a filling that required refrigeration.

I know others may feel differently, but I always refridgerate - fondant covered or not... and I've never had a problem.

I'm with LogansMommie, I refrigerate due to ants that LOVE fondant at my house, and also to stabilize the cake for transport. My cakes are always fresh & moist. Just don't take the cake in & out of the fridge, I have found that to dry out cake.

I refrigerate fondant cakes all the time. Sometimes it will get "dewy" when I first take them out, but 20 minutes later and they are fine. If the moisture is a big issues (like painted cakes), I will sometimes cover the cake in a plastic bag (trash bag) before putting it in the fridge. The bag method is how Mike McCarey refrigerates his fondant cakes.