I am doing a damask stencil on a wedding cake this weekend and am concerned about the cake sweating and the RI becoming messy.

I always use SMBC and refrigerate overnight.  I then cover in homemade (NOT MMF) fondant and refrigerate again.  When I take them out they do sweat (especially now, in super humid hot Atlanta) but this is typically not a problem, the condensation forms and then dries in a while.  However, I am nervous that the sweating cake will cause the RI to run. 

What should I do?  Should I not worry, the cake will sweat and the RI will be fine?

Should I switch to a frosting/filling that doesn't need to be refrigerated then leave the cake out to minimize sweating?  Maybe use a chocolate/white chocolate ganache?

Should I use a store bought fondant?  Will this minimize sweating?

Thanks!