I am making a surprise bday cake for a family member. It is covered in chocolate SMBC. I wanted to get it really smooth so I let it set up in the fridge and then scraped it with a room temperature bench scraper. The SMBC became all streaky and looks awful.
How can I mimimize the damage? I guess I could whip up another batch of icing in the morning and put on another coat. I wasn't planning on covering it with fondant and really don't want to. The cake it due tomorrow night.
Did you put anything else in the SMB? such as liquids or flaourings. Once I added coffee (dissolved in water) and that made my SMB go funny. Or did it melt? I'm not sure why it would be streaky. I would try bringing it back to room temp. then re beating it in your mixer.
I think I know what happened. My kitchen was really warm so when I took the cake out of the fridge and put my 'room-temp' scraper on it, it wasn't really room-temp, hence the melting.
I wrapped the entire cake in chocolate instead of scraping it all off and starting over.