Soooo, I am not even quite a hobby cake baker yet. I know all about making and decorating cookies w/ royal icing, but clearly nothing about icing a cake.

I am trying to make a MMF covered 9in circle cake. I got to the point where I made the buttercream icing with a recipe they gave me at my first wilton cake class (it says it is a type of crusting buttercream). I'm pretty sure that it was too thick. But, it was 1:30 when I started using it and at that point, I just suffered through it and somehow got a layer of icing on the cake and put it in the refrigerator.

So, now I see that I should have added some corn syrup or water to it and thinned it out, but the icing is now on the cake and I don't have time to start all over (oh god, I'm making it for a baby shower a friend is throwing...what was I thinking?!?!)

I am afraid the fondant is not going to stick/smooth out well because of this. Is there anything I can do besides scraping off the icing and starting over with new buttercream?

Just spritz the bc with a wee mist of water and slap the fondant on there.

or..

since you put in the fridge, if the humidity is really high there, just take it out and wait a few minutes for condensation to form on the cake.

and then have at it with the fondant.

Thanks so much for your responses!

One more question......
Do you think the thicker buttercream will make the cake taste/feel dry? I used kakeladi's wasc recipe for the cake and the scraps from leveling and torting it seemed relatively moist (but again, I don't have any experience with cakes!!) and I also used this thick buttercream between the two layers because I was afraid I would really end up with a disaster if I tried to do a filling.....

doubt it will affect taste in any way.

just sounds like a potential case of sugar shock and little children bouncing off the walls.

Yea, what he ^^^^ said