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Help, iced while too hot

post #1 of 2
Thread Starter 
So 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?
post #2 of 2

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

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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