I have finished a cake for tomorrow afternoon. It is 1/2 butter, 1/2 crisco with no milk. Does it need to go in the fridge. It kinda looks like it is sweating. HELP!

I wouldn't think it would need to be refrigerated unless the filling is perishable..but you could put it in the fridge if you think it is too warm and you are worried about it..Crisco and butter buttercream is fine at room temp unless you have milk in it or cream.
Liz

Yeppers, room temperature of below 75F or refrigerate. The butter starts to melt above 83F.
Hugs Squirrelly

I think I am going to cry. I just looked at it and the purple is starting to sweat and run pink onto the white icing. I dont know what happened. It is not hot in our house or outside. If I put in fridge will it still taste ok and stop sweating?

Had to bump. I just want to make sure before I go to bed. I dont want to wake up to a melted cake. I worked off and on all day today and the baby shower is tomorrow.

Sounds like the colour is running or bleeding, sometimes that happens when people use water as the liquid. Sounds like perhaps there was too much liquid or not enough powdered sugar in the icing?
No refrigerating won't affect the taste. Put it in a box and bag the boxed cake in a clean bag, unscented green garbage bag if the box is too big. Or a plastic container that you can seal.
Hugs Squirrelly

Thanks SquirrellyCakes : I have it boxed up, so just put a bag around it and put in fridge and you think that will stop the running. I think I was working on it off and on and just let it get to soft. If I added some merimgue powder would it have helped? The recipie did not call for it. I am just beside myself. I keep going to look at it.

Perhaps your hands were too warm?
No, don;t find meringue powder helps with this kind of icing. I cannot figure out the problem. But some of us have really warm hands.
Is this the recipe that uses 1/2 cup Crisco, 1/2 cup butter, 4 cups powdered sugar and 1 - 1 1/2 tsp. of floavouring/ How much water did you use?
I use a similar recipe but I use an additional cup of icing sugar and I use 2 tbsp. unwhipped whipping cream and then thin down with whole milk. I usually add about another tablespoon of milk or so to thin it for flat icing and such.
For some of us with warm hands, that extra cup of icing sugar really helps. I don't use water in this icing. Sometimes in certain areas there are minerals in the water that can cause the colours to bleed out.
Hugs Squirrelly

That is the recipie I used but it calls for water so I added water. Probably to much. I will be trying your next time for sure! To be honest I think it was going in and out of the fridge to much today. I have a little one so I cant get it done all at once. Taking it in and out was probably not good. I am sure my hands were warm too. I just put it in a bag like you suggested and put it in the fridge. I wont have to worry about it til tomorrow. I just hope it rains tomorrow like it says and stays cool b/c I have a 25 min. drive to town with it in the car.
Thanks again!

i dont know but ive never put milk or water in my buttercream and havent had it bleed..so far its been ok

Michelle: So tell us, how did the cake turn out after sitting all night???