Just wondering if IMBC crust, like the standard butter creme.
i love IMBC, it tastes great and is very nice to work with but it does not crust.
if you refrigerate it though it goes rock hard. I always chill my cakes before I assemble or transport them.
Nope, no crusting, but leannewinslow is steering you in the right direction. To smooth, you refrigerate first and then use a warm bench scraper to smooth it out. Or else, you can use some of ShirleyW's or Antonia74's great smoothing tips, found on this thread (I think their tips are on p3 if I remember correctly). http://www.cakecentral.com/cake-decorating-ftopic-404613-0.html