I made a crusting cream cheese icing and it crusted, then I put it in cake carier and it it got soft. I then put it in fridge and it still did not crust again. I then took it out and it finally crusted again. O.k. My question is why does my icing slide off cake once it has crusted. It was not in the heat. I dont get it. The cake crusted I decorated it and then it melted. Please tell me what I may have done wrong?

I learned the hard way (a way to soft and mushy cake!) that the cake carrier is not your friend. I just do little cakes for fun, but I've quickly realized to leave the cake out, if you need to transport it, do so in a box.

The carrier keeps all the humidy in and really screws up the icing. (you'd think it'd be good, keeping the cake moist...unfornately, moisture is icing's enemy.)

It is kind of the same effect you get out of putting warm french fries inside of a styrofoam to go plate - they get soggy. I use the bakery boxes and havent had any issues.