was the cake cold or partially frozen? This will delay the crusting process. Crusting is a ratio of fat to sugar. More sugar, more crusting .... more fat, less crusting. I THINK blue bonnet has more water in it than other margarines, which could affect the crusting.
Well, the cream cheese icing did not crust, I waited about 20 mins or so, so I ended up sticking in the freezer until my customer came to pick it up. The icing itself was very creamy and thin. I used the crusting cream cheese receipe on the site. It was good though. Next time I will use real butta 
Wesha
I tought a wilton cupcake class once to some girl scouts. The recipe they were given was to use margarine instead of butter. I have no idea if she made the recipe right or not, but it was a pretty loose consistency. It was also melting all over. I cant remember if it crusted or not. But I definitley wouldnt substitue margarine after witnessing it!
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