Tonight I made a cake to practice the upside-down method of icing cakes to get the nice, sharp edge at the top. It worked great, except a few places had pits, or holes in the icing. Not sure why? How do I fix it so that it's perfectly smooth without holes? I hope this makes sense, I tried attaching a picture but Cake Central is telling me the picture is too big, and I have no idea how to fix it!
This happens to me sometimes. I use a crusting icing and when it's firm I use buttercream to patch the holes and then use the scraper to smooth. Works great for me! Just make sure to be careful and use a very light amount of pressure,obviously, so you don't break the crust.
Ah, okay. Wait, what do you mean you use a crusting icing and then a buttercream to patch? My buttercream icing is a crusting icing...can I just use the same icing to patch?
Ah, okay. Wait, what do you mean you use a crusting icing and then a buttercream to patch? My buttercream icing is a crusting icing...can I just use the same icing to patch?
That's what she said. Wait until the frosting is crusted then patch with your buttercream and go over it with a blade to smooth it.
( I personally would put the cake in the fridge to harden the frosting before patching so you could really smooth it.) 
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