hopefully my subject line will get some of you 'greats' in here!
Ok, so I'm making a phantom of the opera cake for my daughter's birthday party tomorrow. I made two different types of chocolate icing and used the lighter colored one (bc dream with chocolate melted in it) for the filling.
The OTHER icing is a combination of Hershey's choc frosting (mixed with maybe a cup of choc syrup) AND the chocolate syrup recipe on CC.
The frosting was good and then I refridged it for a few days. When I took it out the other day to add more coloring to it, I also added some more milke to soften it up a bit (since it was so hard coming straight from the fridge). Yeah, I know...not so smart.
So last night I took the icing out of the fridge so it would be at room temp when I went to decorate this morning. Turns out the icing is SO STINKIN THIN that I was able to pour it over the cake. I didn't think it'd be a problem until I noticed that it completely shows the indentation where the two cakes meet (it's two 9 inch round cakes). The cake is now in my fridge, hopefully hardening up a bit.
So you fabulously creative and innovative cake decorators from Cake Central: Your mission, should you choose to accept it, is to HELP ME WITH THIS CAKE! Should I just add more confectioners sugar to thicken it up a bit? And if I do this, how well will the next layer of icing go on over the stuff I just POURED ON????
I will be forever in the debt of anyone who can suggest a likely solution to this dilemna. (well....at least for the next week or so!)
Thanks guys!
I did add more sugar and cocoa to the iciung, but didn't take off the first layer. I already added a second layer but I think your idea of taking off the icing is a good one. the first layer is making the second layer of icing droop!
haha...what a mess!
I've never used chocolate icing before. I'm learning!
gonna go take off as much icing as I can. Wish me luck.
Also.....it's so hard to get it black without the icing having that black coloring taste! yuck!
Girl, scrape the frosting off, dont waste any time drying to doctor the thin frosting. Try and make a new chocolate frosting. It will be faster, and you wont get frustrated. Heres the chocolate frosting I always use and never have a problem with it. Just note that if you refrigerate the frosting it will get hard as lets say ice cream, just set it out it softens up.
Do the regular wilton pure white butter cream icing
then melt 3 1oz squares of unsweetened chocolate
add 3/4 hershey choco powder (I suggest not using generic brands)
2-4 tablespoons more water or milk to help thin
It always works great
if I need black frosting I just buy the premade stuff. I know it may cost more to use for covering but the taste quality is better than me just drowning my bc with black gel coloring
also there was a tip on CC about adding the black color to the shortening while creaming to help get a realy bold and dark color, you can try that as well
Yes for future reference, any icing will be pretty hard straight out of the fridge.. don't add more liquid, let it come back to room temperature, and mix a little more....
Live and learn 
Do the regular wilton pure white butter cream icing
then melt 3 1oz squares of unsweetened chocolate
add 3/4 hershey choco powder (I suggest not using generic brands)
2-4 tablespoons more water or milk to help thin
I usually use the choc syrup frosting when I make choc cake. Does this taste as good? I'd imagine it's easier to pipe! Can you add the choc and cocoa powder to a batch of bc you've already made?
.....Thinking this could save me some time.... 
update: I did scrape off all the frosting. I added a crapload of powdered sugar and some cocoa. The added sugar helped with the nasty black coloring taste. It wasn't overpowering...just a hint of the black coloring, but my taste buds are sensitive.
Anyway....I iced the cake again with the thickened icing. So far so good.
Thanks guys. I probably would have figured it out eventually (to add more sugar, etc), but when something goes wrong on a time frame, I get like a deer caught in the headlights: dazed and confused!
I'm taking note of all your names and will mentaly be indebted to you all forever (or at least a day!)
Thanks!
ok....it's done, and is no longer a disaster.
here are the links to it.
Thanks for all of everyone's help! SOOO appreciate it!
http://www.cakecentral.com/cake-photo-375023.html
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=search&search=phantom%20of%20the%20opera&cat=0&pos=0&search=phantom%20of%20the%20opera
Thanks! What a nice thing to say! It was such a day! Just started off all wrong....not to mention my daughter had two cousins over and I kept being interrupted with their little girl squabbles!
In the end, though, it's always worth it!
Compliments from the great decorators here mean so much more than your average joe saying it looks good. So thanks for yours!
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