I am getting confused about whether or not to chill the buttercream cake and let it crust before putting the fondant on. I was having problems with the fondant bubbling and I read that the cake should be at room temp. and not crusted when putting the fondant on so it would have something to stick to. Then I read and seen on TV that the pros seem to put their cakes in the fridge to "set" the buttercream. Which is correct?

It's a matter of choice. Where I work, all of our fondant is put on a COLD cake. Our fondant goes through the sheeter on a plastic mat, then the mat is lifted over and onto the cake and peeled off. We also liberally sprinkle the cake with PS before we put on our fondant...we do not spray the cake. We never have bubbles. There is no CORRECT way...just DIFFERENT ways. Try different ways and do what works for you. Good luck.