I've been dying to try the white almond sour cream cake, and i got a chance, making a cake for a co-worker changing jobs. Everything turned out fine UNTIL.....I had to trim the cake to fit the carrier I had.... 
Trying to do the crumbcoat was a NIGHTMARE. I had 2 corners of the cake rip right off, so i spackled them back on with the frosting. In some areas the frosting wouldn't even stick!! I had to keep putting it into the freezer....so a cake that would have taken me 2-3 hours took me 6!!! 
When it came time to do the boarder, EVERY CAKE EDGE WAS OFF!! It just looks TERRIBLE!!! The cake was inspired by mant cakes here on CC, i made the bandaid with blood on it, cause my co-worker has a great sense of humor 
at least the cake tasted amazing!! (had vanilla mousse in the middle)
i made the wasc the other day for the 1st time and found that it was a bit to moist. I never have to crumb coat and had to with the wasc. so i feel your pain
I also made the wasc and found it wasn't as easy to decorate. I had the same things happen to me with my corners and I trimmed that off like I was carving it set it in the fridge and crumb coated it. I think your cake looks fine! I will use this cake for the flavor mostly and not really a decorating cake.
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