I am making a cake, as we speak and I iced it and waited about ten mins so I could roll it smooth and its not crusted??? It's humid outside but no more than it usually is. I did use french vanilla coffee creamer instead of heavy cream but I've done that before and it always crusts. so what did I do wrong and what can I do to fix it? I've iced it pretty smooth but I really wanted it to be flawless.
I wish I knew how to help. I have yet to get BC to crust on a cake, but had no problem on cupcakes. I know, weird! I did find out from someone on CC that if you use a creamer with corn syrup (International Delight) that the corn syrup will prevent crusting. I changed to one without corn syrup (CoffeeMate) and haven't had any luck with that either though, except on cupcakes. Maybe add more PS to your BC next time? I know, that doesn't help you now! I feel your pain!
http://forum.cakecentral.com/cake-decorating-ftopic-491583-0.html
My recipe is in the above link. I've never had a problem with non-crusting. It holds up in 90 degree heat, super high humidty (thunderstorm broke during the outdoor reception!) in August.
http://forum.cakecentral.com/cake-decorating-ftopic-491583-0.html
My recipe is in the above link. I've never had a problem with non-crusting. It holds up in 90 degree heat, super high humidty (thunderstorm broke during the outdoor reception!) in August.
Is it the dream whip that makes it crust? Because shortening alone doesn't crust........
No idea. All I know is that I've used it for 25 years with no problems. My roses are crusted enough to handle by hand in 2-3 hours of air drying. It crusts in just a few minutes to enable me to Melvira the cakes. I never noticed a diff with new crisco and was actually very surprised to read of all the issues everyone was having. I've NEVER in my life had a cake-meltdown. It crusts on the outside for handling ... stays soft on the inside for eating.
I don't know why it works. I just know that it does. 
http://forum.cakecentral.com/cake-decorating-ftopic-491583-0.html
My recipe is in the above link. I've never had a problem with non-crusting. It holds up in 90 degree heat, super high humidty (thunderstorm broke during the outdoor reception!) in August.
Is it the dream whip that makes it crust? Because shortening alone doesn't crust........
????I have an all shortening recipe and it crusts nicely. Anyway, I have had this problem a couple times with my icing not wanting to crust. I usually just put the cake in the fridge for a while and this helps alot!
Yep I used International delight, and its a 1/2 butter 1/2 crisco recipe. It always crusts though just not today 
Oh well I smoothed it out pretty good and I'm happy with it. Thanx for all yall's replies!
Is it the dream whip that makes it crust? Because shortening alone doesn't crust........
Crusting has to do with the ratio of fat to powder sugar. The more sugar you have the more/faster it will crust. The more fat you have the slower it will take to crust and in some cases it will never crust.
To the orginal question, sometimes the weather does affect. Sometimes you have to give it a little more time to crust.
Is it the dream whip that makes it crust? Because shortening alone doesn't crust........
Crusting has to do with the ratio of fat to powder sugar. The more sugar you have the more/faster it will crust. The more fat you have the slower it will take to crust and in some cases it will never crust.
To the orginal question, sometimes the weather does affect. Sometimes you have to give it a little more time to crust.
Oh, ok! Thanks. But it must affect the crusting somewhat, right? Because I have noticed that my shortening cakes don't crust nearly as much as all butter....which sometimes crusts too much! And I have also read, I think at baking911, that shortening doesn't crust as well, so I always assumed that was what I was experiencing..........
Oh, ok! Thanks. But it must affect the crusting somewhat, right? Because I have noticed that my shortening cakes don't crust nearly as much as all butter....which sometimes crusts too much! And I have also read, I think at baking911, that shortening doesn't crust as well, so I always assumed that was what I was experiencing..........
I always use all crisco, and it usually crusts in less than 10 mins. I have had it crust before I was even completely done icing the cake. I don't work with butter so I can't say how fast or slow that crusts.
When you use the butter or crisco are you using the same recipe and just subing out those two things? And I know some say the new crisco has affected their icing. It hasn't mine, but who knows....
Yeah, I have heard that too about the new trans fat free Crisco. I have always just substituted 1:1. Maybe that's the deal. Not that it is bad to crust less. I have had more problems with all butter cracking. I just grew up on all butter and stuck with it for the most part, always have thought it tasted better, but I haven't used "wedding bouquet" or that other expensive flavorful stuff that Earlene sells (can't remember the name, starts with a "b"?) Maybe that will help add some richness to it.......thanks for all your input. I am so looking forward to using Sharon Zambito's recipe and method! Just watched it last night and was mesmerized.........
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