Hi All!! So here is my dilemma. I have been making cakes for about a year, and mainly work with fondant. I have had a consistent problem with bubbles appearing even after I have used a pin to squeeze the air out. Its very frustrating to work on these huge cakes only to see the begin to melt sometimes. ( I usually blame it on the Texas heat, but i'm in San Diego this time and can't use that excuse) I know not to store fondant in the fridge, but someone at my local cake shop told me I was getting this problem because I put my fondant covered cakes back in the fridge, and that once they're covered I should just leave them out. The only problem I see with that is what if the filling is perishable? I am currently working on a 5 tier wedding cake that will alternate chocolate mousse filling and Strawberry filling, both of which should go in the fridge, especially if the wedding is Sunday and I plan to complete the cake Saturday. I don't think those fillings will keep for 24 hours without refrigeration, or will they??

No. If your fillings are perishable they should not stay at room temperature first for at least 24 hours with you and possibly another 4-6 hours at the venue. A bubbled-out fondant cake beats a microbiological cesspool anytime.

Fondant cakes can be stored in the fridge. You just have to deal with the initial condensation. That has been discussed extensively on this site.

I've found that blow out are more related to trapped air pockets in the cake than how it is stored. As (cool) air comes to room temp, it expands. If it is trapped in your layers, it seeks a path of least resistance to exit.

Blowouts aka cake farts have also be extensively discussed on this site. Many recommendations focus on technique during the filling and crumbcoating process.

If CC's search engine fails, use google making sure to add 'cake central' to your search criteria.

Good luck.

Are you covering your cakes with fondant while they are chilled? I've always read that your cakes should be room temp before you cover in fondant.

I always refrigerate my cakes at every stage of decorating. I split fill and crumb coat my cakes, stick them in the fridge overnight to settle. That is THE MOST important part - let them settle!!! take them out, frost with buttercream and smooth, put back into the fridge for several hours. Roll out my fondant, get the cake out, cover it with fondant, smooth and trim the fondant and stick it back into the fridge. They stay in the fridge til I deliver them or about 2 hours before they are served. There is a little condensation with the fondant straight out of the fridge - don't touch it. It will dry out soon and will be fine. I refrigerate every cake, always, from beginning to end. My fondant is smooth, is not rippled, does not melt.. . .I used homemade MMF, Satin Ice and FondX. One of my recent ones:
http://cakecentral.com/gallery/2417071/red-and-black-ribbons

This is the most informative thread I've read on the subject:

http://cakecentral.com/cake-decorating-ftopict-723775.html

Also, in one of the craftsy classes, Colette Peters says it's not true that you can't refrigerate a cake that's been covered in fondant. She wasn't talking about blowouts though, or bulges, just generally.

Omg! Thank y'all for the info! This is exactly what I needed! I am baking right now and will make sure to fill and crumb coat them today, let them settle overnight and cover them with fondant tomorrow. And up until this point I have been using Wilton fondant, but no more! I have been converted! I've already bought some Satin Ice to use for the rose petals and will get some more to cover the cakes! Does anyone know if using the candy lacquer on isomalt diamonds is totally essential or can I get away with just a good coating of cooking spray?

Fondarific also refridgerates beautifully. I use it when I know my cakes have to be perfect and can't hide any imperfections with decorations.