I need your advice!
I made a cake for a little girl last May and I was really proud of my work, but one thing I wasnt proud about was my icing.
I mixed my own buttercream icing but when I started decorating it got crusty, also when the cake was done the icing was getting hard.
How do I prevent that from happening again?
I have to make 2 wedding anniversary cake in two weeks!

THANKS!!!

here's my dora cake!

Most american-style buttercreams (fat + powdered sugar) will crust. This is supposed to happen. You either need to increase the amount of fat vs the powdered sugar (but then your icing may not be a good consistency for decorating), or make a meringue-based buttercream, which will not crust.

Thanks PinkZiab!
I'll try that!

Hi and Welcome to CC, joyfulcakes.

Decoding CC acronyms:

http://forum.cakecentral.com/cake-decorating-ftopict-2926-.html

Everything you ever wanted to know about making your 1st tiered cake:

http://forum.cakecentral.com/cake-decorating-ftopicp-5958955-.html

The above link has lots of useful info even if you aren't making a tiered cake....

Wilton has revamped its website, so here's the new link to the cake baking and decorating help:

http://www.wilton.com/cakes/

This thread has an explanation of different icings by type as well as recipes for most of the meringue b/s's:

http://forum.cakecentral.com/cake-decorating-ftopicp-6011626-.html

Some nice recipes for non-crusting American b/c's:

http://www.cakecentral.com/cake_recipe-2019-Whipped-Cream-Buttercream-Frosting.html
(Don't add the meringue powder.)

http://www.cakecentral.com/cake_recipe-3533-Creamy-whipped-buttercream-icing.html

HTH