This weekend I made my cake. As always, I made the same icing as I always do, the Wilton buttercream, using 1/2 butter-1/2 shortening. Well,for some reason, the icing would not crust over( yes, I used meringue powder) so I could smooth it and it seemed to settle to droop and a sag . The weather in CA was humid and I did not even add all the liquid I was supposed to thin down my icing. I am afraid to use this recipe again. For fear of droopy cakes. Can anyone tell me what went wrong. Have any recipes you like to share?
Tanks in advance,
did you maybe double some ingredients and forget to double something else?? I know i have done that before.