Not Crusting Very Naughty Cake
Decorating By shoup_family Updated 21 Jul 2007 , 11:46pm by shoup_family
I've stacked 2 cakes and done a crumb coat of frosting. When I put them together they were maybe 10% frozen, mostly thawed... so I thought I'm just so great and professional I'll get a jumpstart since I have 2 wedding cakes this weekend....
THE POINT: My buttercream that I used isn't crusting. It's crusted on the knife I used but it is very wet on the cake... not any condensation though. Will it eventually crust?? Will my cake be soggy?? OH HELP!
bump
advice please!! ...as long as it isn't to say start over!! 
I hope this isn't too late=( I see no one had an answer for you yet and this is on page 3. Gonna bump you back to the top in hopes someone can help you. If it is too late, maybe they will still post and help someone else out with the same question-) GL on your cakes, Jen!
Well I've already delivered one of the cakes. I'm having a condensation problem with the one for tomorrow. I don't know if it is the recipe, it's a specific one they wanted with fresh strawberries. Putting a cake in the fridge shouldn't cause condensation should it??
P.S. Thanks for responding, I was beginning to think nobody loved me. 
Is it humid where you are? If it is then that's probably the issue. The humidity in the air could be collecting on your cake and making the buttercream wet even if you don't see it as condesation. If they are thawed now, you could try to scrape what you can off and try again. Or wait a while longer to see if the water evaporates. I hope it all turns out.
I wish I could help. 
I don't like cold cakes at all! I don't really freeze unless they're just huge. But I'm down in Louisiana where the humidity is horrendous, so any cold that gets brought back to warm gets condensation.
I had the same problem last time I iced a cold cake. The bc never crusted. It was the worst icing job as the bc got cold from the cake and was too thick to smooth without tearing up the cake.
BTW, I never crumbcoat, I have had problems with the new icing falling off in a sheet when I crumbcoat.
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So whenever a cake is refrigerated when taken out it will have condensation??
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