re: Fondant in the fridge

We do exactly as Jeanne Winslow (above).
Couple things I want to mention though…
We make our own fondant that we have a special recipe for but one thing we noticed is that after removing glucose from the recipe, there was a massive reduction in the cakes sweating. Glucose is a big culprit in pulling moisture from the air. Also another factor is the size of your cake. If you have a massive cake thats just come out of the fridge, and you coat it with fondant, it is more likely (depending on humidity) that it will sweat. But worst case scenario, you just need to leave it in room temperature for a few hours and the sweat will eventually dry and go away so be sure to give yourself enough time incase this happens.