Just got my DVD (LOVE IT). I don't use high ratio shortening (for now). I'm concerned that using her method of icing the top last will leave my icing too crusty to work with. Thoughts?

I made a batch of Sugarshack icing with the hi ratio and ran out before I was done with all my tiers. (I'm newer to cake decorating and am still learning how much of everything I need to complete projects.) I was out of hi ratio so I made another batch with regular shortening.

You are right! The reg shortening crusts up much faster. But if you frost quick enough, you'll be OK. I actually made it for the reg frosting part and ran out of time during the final smoothing stage with the computer paper. Had to stop to avoid cracks.