I fly in the face of public opinion and refrigerate my fondant covered cakes. I just make sure I don't touch then while I bring them back to room temperature. They always seem to be fine.

However, if I stencil black royal icing onto white fondant and then refrigerate it, does anyone know if this will cause the icing to run? I've never stenciled before, so any tips would be appreciated.

The cake will torted with IMBC and frosted with a shortening/butter combination buttercream under the fondant so I'm wary of leaving it unrefrigerated for too long in the California heat!