I need to cover cakes with fondant in advance and leave in regular home refrigerator for 1-2 days.
No, fillings are not highly perishable, but I like how sturdy they stay when cold and find it better to continue decorating when cakes are slightly cold and "sturdy"
Then only reason I want them refrigerated is so they stay cold and firm.
I live in a very humid climate, but run air conditioning.
Given this, what are the best ways to do this so fondant...