I believe your problem is condensation. There really isn’t anything you can do about it because you’re using a perishable medium (whipped cream) to crumb coat your cake. The fondant will eventually ‘dry’ out if you didn’t have to refrigerate the cake again. Maybe you could try a different medium to crumb coat your cakes. Ganache would be one that I can think of and I’m sure others will have other suggestions. Good luck!
Sharon
