Well, when you use a filling that requires refridgeration, you have to refridgerate the fondant covered cake. Yes it will cause sweating and cause the fondant to lose its sheen, it will have some shiny and some dull spots. If you refridgerate it, it is best to do so for the shortest possible period of time, like a few hours, overnight at the most. If you refridgerated it too long, it will get slimey, rather gross.
If you can, stick with the fillings like a chocolate ganache, a lemon curd, those sleeves of fillings that do not require refridgeration, those kinds of fillings. If you use other fillings that have to be refridgerated, then refridgerate overnight at the longest. You might want to switch to making your designs with fondant or go for simpler designs on your fondant covered cakes.
Chocolate fondant can be refridgerated, the chocolate solves the issue.
Haha, yes I was seeing double too! I think I like the "Madame Squirrelly" title, haha!
Hugs Squirrelly Cakes