I've seen on TV shows where bakers put their cakes in coolers when frosted with buttercream before coveriing in fondant. Doesn't the fondant then sweat when you put it on a chilled cake? What is your opinion on the best way to do this? Thanks for your help!
That is how I do it and I never have issues. Yes it does get a little sticky in the summer months when it's humid, but a little corn starch gets rid of it so long as you move quickly you won't have to add much. The nice thing is that when you chill the whole cake and take it out, the little bit of condensation that happens clears up the corn starch streaks if you get any. The cake might get a little bit (or a lot-a-bit if it's very humid) tacky, but if you just leave it be, it will dry like nothing ever happened. 
I chill all my cakes before covering in fondant (even if it's only for 1/2 hour). It helps make the cake sturdier as well as keep the BC/Ganache hard enough so you have tall, straight sides and edges. I work quickly and smooth the fondant all over the cake before the condensation starts then just let it sit at room temperature untouched until completely dry. At times, I can just place decorations right on the cake while it's drying and not have to mess with brushing the backs with water.
I've never had that happen to my fondant either. After I cover it, if Im not going to decorate right away I put it back in the cooler. Once in a while it will get a little shiny but that goes away.
I've never had that happen to my fondant either. After I cover it, if Im not going to decorate right away I put it back in the cooler. Once in a while it will get a little shiny but that goes away.
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