Why does the fondant sugar on my frangipan tart water down?

When the cake comes out of the oven, there is always evaporation of moisture during the cooling process. When the cake is covered with melted fondant, the moisture is sucked up from the fondant through the cake, creating a layer of moisture between the cake and the fondant. To avoid this, after cooling the cake glaze the top with neutral or apricot glazing and only then finished with fondant.