I'm doing my first wedding cake in a month for my brother's wedding. I need to do the cake the day before the wedding since I'll be involved in wedding stuff the day of. We're doing chocolate cake w/ chocolate mousse filling and White cake with cream cheese and strawberries. The cake will be done with fondant- which I understand you're not supposed to refrigerate. So how do I keep the cake (insides) fresh w/out ruining the outside? Does that question make sense at all?

I have kept fondant covered cakes in the fridge with no problems.....i know you are not supposed to. I have done this several times and had no problems. i usually take it out a couple of hours befre so that it can adjust to the room temp. ifyou have colors or decorations that may bleed then i would add that detail on site after the condesation has evaporated and your sure that nothing will bleed.

or just use a filling that doesnt need to be kept cooled. to avoid problems.

My daughter uses Satin Ice brand fondant and when she had to do her cousins wedding & grooms cakes we refrigerated them overnight with no problems. One was airbrushed and didn't "sweat" and the other 4 had royal icing decorations and they were fine too. So maybe it's the brand of fondant that is the problem for others or it could be homemade fondant. But alot of decorators SWEAR by Satin Ice brand.