ASo I iced a cake while the center was still too warm. After icing the sides I realized the cake was too warm when I went to smooth the top, the icing was real soft and sticking to the spatulas. I stuck the cake in the freezer for a bit. Now the icing is hard. Do you think the icing will finally crust once the cake comes to room temperature or will the cycle start over again?
if it's the final coating and the fat melted earlier--it would probably still crust but it still might not be how you want it--
it's eating texture will still be affected--i mean if it's for family have at it
if it's for an order i would re-ice it myself