I made a crusting cream cheese icing and it crusted, then I put it in cake carier and it it got soft. I then put it in fridge and it still did not crust again. I then took it out and it finally crusted again. O.k. My question is why does my icing slide off cake once it has crusted. It was not in the heat. I dont get it. The cake crusted I decorated it and then it melted. Please tell me what I may have done wrong? 
I learned the hard way (a way to soft and mushy cake!) that the cake carrier is not your friend. I just do little cakes for fun, but I've quickly realized to leave the cake out, if you need to transport it, do so in a box.
The carrier keeps all the humidy in and really screws up the icing. (you'd think it'd be good, keeping the cake moist...unfornately, moisture is icing's enemy.)
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