I believe they use the steamer to give their cakes a "glossy" look. I thought the same thing about fondant, but maybe they have perishable fillings? Not sure.
...someone told me they probably use humidity controlled refrigeration... 
could this be why they are able to refrigerate their fondant cakes without condensation issues?
I got a steamer, a smaller version, and I need to tell it's a great technique!!! I always dust powder sugar on the fondant so it wont stick on the surface, but it's always kind of stained. With the steamer I can get rid of those stains!! I starting using it this weekend, and it worked great. you can even stick fondant cut outs to your cake by using the steamer. I love it, and it was only 19.99 at walmart
I recently just made a 2 tiered fondant covered cake with just a traditional butter cream frosting. I put it in just my regular refridgerator overnight and then took it out the next day and I never had condensation issues. I did steam the fondant, would that have anything to do with not condensating after it comes to room temperature?
I recently just made a 2 tiered fondant covered cake with just a traditional butter cream frosting. I put it in just my regular refridgerator overnight and then took it out the next day and I never had condensation issues. I did steam the fondant, would that have anything to do with not condensating after it comes to room temperature?
ya know that is a good question. humidity is always an issue where i live so that may be a factor for me as well. i bought a steamer the other day..i will have to try your technique and see if this makes any difference.
You can refrigerate fondant. You just have to allow it to come back up to room temp. The condensation dries. Many suggest you allow it to come back up to room temp in a cardboard box which absorbs the moisture. I don't usually even have to go to that extreme. Even when I steam a cake, it eventually dries back down to a matte finish in most cases. The shine is only temporary on the majority of surfaces. The steamer is wonderful for cleaning up the overall look of the finished cake, setting petal and luster dusts on flowers, etc. and for moistening a tier when you need to apply cut-outs, etc. which keeps you from having to moisten the back of each individual piece.
They refrigirate cakes because they use meringue buttercream and it has to be refrigirated, Ron Ben Israel does it too.
I don't think they have a humidity controlled fridge, because remember the "under the sea" cake. He was yelling at the rest of the crew because someone put his coral in the fridge and he said the moisture in there is what melted it.
Yes he did!! That means my friend was wrong 
she knows everything 
I cannot wait to tell her.
Do they 2 different fridges? One is a large walk in. The other is white and they place the cake on wire shelves. Could the white one be the humidity controled one?
They refrigirate cakes because they use meringue buttercream and it has to be refrigirated, Ron Ben Israel does it too.
I've had his cake. It's not meringue buttercream. 
As a matter of fact, I've seen boxes of Alpine Shortening in the background on the show.
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