My two-tiered fondant covered cake became very wet with condensation after I took it out of the refrigerator to decorate.  Now it's dry, and decorated with a large American flag.  I've always refrigerated my cakes, but now I'm afraid that doing so will cause the red will run onto my white fondant. It will be used in two days.  Suggestions?  Thanks...

You could put your cake inside a box, tape all the cracks to seal securely and refrigerate.  When you remove it from the refrigerator, leave it sealed in the box until it comes to room temperature.  This is supposed to keep condensation from forming on the cake, but on the outside of the box.

Thank you, Sandra. Would you still do that if there is no filling that needs refrigeration?  You've been so kind in answering my two questions.  Best to you!

I probably would, WalkersNC, because I have never had a problem with my fondant "bleeding", but I would box it just to be on the safe side.  For some reason, habit I suspect, I refrigerate all my cakes.  

Thanks again, Sandra.

You are very welcome.  Best of luck to you!