Re: wrinkly icing issues

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: Not sure your icing is to blame....mines is a whole pound of butter and 1/2 cup shortening [winter time...summers is a pound of butter and 1 cup shortening for more heat stability] for two pounds powdered sugar....not liquid other than vanilla....mine doesn't crust.

Why do you wait so long between crumb and final icing?  24 hours may be allowing excessive drying of the crumb coat.  I fill mine and crumb, pop into the cooler for 1-2 hours depending on the side of the cake, then final icing goes on.  Back into the cooler for a couple hours before assembly and trim, then back into the cooler for at least 12 hours prior to delivery.  Cold cake and icing is very stable for safe transport of an assembled cake.
: my crumb coat, which is very thin, will get a nice crust on the outside but underneath that thin crust it seems to separate and is watery.  does anyone know what causes this???  then, when i put on the final coat(24 hrs. after the crumb coat) and that final coat sits for another 12 hrs or so, the smooth finish starts to look all wrinkly.  i am dumb founded as to why this is happening.  i haven't changed anything in my recipes, except for changing my crisco to alpine.  but this also happened a few times while still using crisco.  this is my icing recipe:
2 lbs powdered sugar
2 c. shortening
2 t. butter flavoring
4 T. milk
i sure hope someone out there can help!!!!
thanks deb

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