I have a wedding cake due tomorrow.  it is carrot cake and I am using a shortening based icing and it is all saggy and I cannot get it smooth.  I am at my wit's end and so frustrated.  I am not opposed to scraping it all off and starting over.  Any recipes for a frosting/icing that will be stiff enough to stand up but easily smoothed.  (I have always used fondant, this is my first BC only cake).  Please help

take about a cup or two of your current icing and add some cornstarch  -- i was assisting my dear niece recently and we used a can of grocery store icing and i added at least a half cup (or more) to one can -- so don't be shy with it -- but don't try to rehabilitate the entire amount until you test this for yourself --

once you get a decent crusting icing you can remove spatula marks by patting the surface with a folded smooth towel

and so sorry this is stressing you out -- i get it

Thanks...off to give it a try!