Update: Since this was a cake for my own baby shower, I decided to experiment with flavors that I don’t normally get to make. I kept it refrigerated for several days and took it out a few hours before the shower and it worked out really well. I used Satin Ice and Fondx and had no problems whatsoever with condensation. I didn’t get any bubbles from the berries since I used ganache between the cake and fondant. No air was able to get to the cake inside so I think that was the key. The wafer paper and edible images weren’t affected by the temperature change, either. Thanks for your reply.
