I always seem to 'ding' the heck out of my buttercream when stacking or decorating. I try to plan so that I can cover those spots up but sometimes the design doesn't allow for that. How can I fix the spots that I've messed up? Once the icing has crusted it seems hopeless. Thanks for reading.
If I ding or put my finger into the butter cream I just take a Viva towel place it on the spot and use my fondant smoother to smooth it out.