I have a wedding cake due tomorrow. it is carrot cake and I am using a shortening based icing and it is all saggy and I cannot get it smooth. I am at my wit's end and so frustrated. I am not opposed to scraping it all off and starting over. Any recipes for a frosting/icing that will be stiff enough to stand up but easily smoothed. (I have always used fondant, this is my first BC only cake). Please help
take about a cup or two of your current icing and add some cornstarch -- i was assisting my dear niece recently and we used a can of grocery store icing and i added at least a half cup (or more) to one can -- so don't be shy with it -- but don't try to rehabilitate the entire amount until you test this for yourself --
once you get a decent crusting icing you can remove spatula marks by patting the surface with a folded smooth towel
and so sorry this is stressing you out -- i get it
Thanks...off to give it a try!