so i made this delicouse white velet cake.... and paired it with a italian buttercream... i frosted my cake then placed it in the fridge overnight.... the next morning i work/rolled/and placed my fondant over my cake.... it was doing great till the top of the cake started to feel wet... my fondant started to crack... and towards the bottom it teared... is the itaian buttercream the best way to go??? can i make my buttercream a lil crusty??? did i over work my fondant??? 
Your cake was cold and as it came to room temperature the condensation started. It will get wet and sticky. If you leave it out of the fridge for a few hours it will dry and be fine as long as you don't touch it when it's wet. As far as the cracking, maybe your rolled your fondant too thin?? Your buttercream is fine. I refrigerate my cakes all the time and I use SMBC.
how thick should my coat be??? cause i know its only a crumb coat but i feel as if im over doing it???
I probably use 1/4 - 1/2 inch of buttercream on my cakes. I end up using my bench scraper to take away most of it so I'm guessing I end up with 1/4 inch of smooth buttercream under my fondant. I guess it depends on the customer. Some of my customers love buttercream and request 1/2 an inch to an inch of it under fondant!
Now my Italian bc does not harden/stiffen.... could that be cause of my enviroment/house temp??? could i use a crusting buttercream??? and place my good one in the middle???
Yes! I do that sometimes. I will use my good Smbc in the middle and then use crusting buttercream on the outside. Your italian bc doesn't crust because it's not a crusting bc. It's a soft one and is a wonderful bc! You can use your Italian bc if you want to! Just refrigerate the cake enough to get the bc cold and hard, about 15-20 minutes, and then put your fondant on it. Don't let the cake get cold, just the bc. It should be fine.
is it easier to cover in fondant using the crusting method???? do you mind sharing your crusting bc with me???
It's not any easier to cover crusting bc in fondant. I think the butter based buttercreams like your Italian bc harden a little bit more than the American bc's because butter hardens when it's cold as opposed to shortening which is in Ambc's. I would use the italian bc! But if you want the recipe I use for Ambc I use Sharon Zambito's recipe. I always make a lot of buttercream at once so I use her large recipe which also has a youtube tutorial for it. I'll post the video for you to watch if you're interested.
recipe:
does the temp of the house effect my ibc drastically???
yes.... its get dry hot in az... and i live on the top floor...
thank you soooooooooooooooooooooooo much for your help.... i appreciate it!!!!!!!! 
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