I did a circus tent 4" smash cake to accompany tiered party cake. Rave reviews but heard from good friend (& guest at party) the birthday boy had trouble getting into the cake because the icing was "too firm". I used my regular buttercream recipe (Sugarshack), covered cake with stars... They did pick it up the day before the party & it was well-crusted. Anyone else had this problem? I hate to mix an entire batch of non-crusting icing just for a 4"! Advice? Thanks!

I have never had a complaint, however, when I did my grandsons first birthday smash cake I did have the same problem, so I am assuming every one else did also and just did not say anything about it! Would love to hear advise on this. We all know the messier the better for this photo op and crusted buttercream is not going to be as messy as we want it to be.

I could be totally off base here, but couldn't you take your buttercream (the way you normally make it) and decorate the main cake and when it was time to cover the smash cake, add more of your liquid (milk or whatever your recipe uses) until it was a much softer consistency?

could you just add more liquid to the icing used for your smash cakes? and maybe avoid using the star tip at is could result in being a little pointy.
My co-worker actually told me about her nephews party where the same thing happened to him. The smash was covered in the start tip and he wanted nothing to do with it.
My BC doesn't crust that firm so im not sure. I would probably be able to smooth the darn thing better if it did though.