I have read many comments and posts dealing with fondant covered cakes sitting overnight. Many say it is ok to keep the cake out on the counter as long as it is covered in a box. I did this this past weekend and the next day i looked at the cake and the fondant was not really smooth anymore! It looked lumpy and not as nice. So, my question is, why did the cake turn out lumpy looking instead of smooth like when i had first covered it? Should i put it in the refrigerator next time or was the icing too soft which made it lumpy the next day? I need help since i have many tiered cakes coming up and i need to cover some before the date of the event!!! Thanks!