I have the 11" done and on the stand. Just finished the 9" and am thinking I should pop it in the fridge. Then I will start the 7"... might need more frosting though. Anyway, the frosted cakes are looking "wet" - but it's not condensation, it's oil. The recipe I'm using is from here - a crusting choc bc w/butter and crisco and cocoa. Tastes wonderful, but not so sure it looks wonderful. Not much I can do about it now though. (I am NOT scraping it off!! ) Is this normal? Or just another learning experience for me?

I use crusting buttercreams. Once it crusts, the oily/wet look should disappear

It is a crusting recipe... and it's crusted. Poop. Guess we'll just have the wet look.