I covered a couple of cakes in crusting buttercream earlier today (using Sugarshack's recipe). I smoothed them fairly well, but noticed I had a couple of holes I was not able to smooth out properly. I think this is because my frosting was too dry. Mistake #1 I suppose.
When this happens to me with SMBC, I usually put the cake in the fridge, let it set up, and then go back and fill the holes with more frosting. So I figured I could do that with this frosting too. Mistake #2... Didn't exactly work the way I was hoping! Once I filled in the holes, I tried to smooth everything over again with my bench scraper. This started ruining what I had previously smoothed earlier today. So now I need to smooth everything over again on a surface that has already crusted and set.
I searched the forums to see if anyone else had dealt with this and saw a lot of advice on using a heated bench scraper to smooth everything again. So I heated my scraper repeatedly and smoothed out the sides as best as I could. I still need to go over the whole thing with a paper towel to get it super smooth, but now my frosting does not seem to be crusting at all! I waited about half an hour and tried, and some parts stuck to the paper towel and came off the cake :(
Please help. I'm not sure what to do now. Should I just be patient and wait for everything to come back to room temperature before trying to smooth it out again? I suspect that the condensation is what is preventing the frosting from crusting, but I'm not sure what to do to speed this up. The cake is for tomorrow afternoon and I dont want to stay up all night waiting for this thing to crust so I can smooth it again. If I have to, I will... but I really dont want to :(
Thanks in advance!!