Cake Frosting gone wrong!

Discussion in 'Pastries & Baking' started by blackliner, Sep 14, 2014.

  1. blackliner

    blackliner

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    So I frosted my cake this morning, but I had never heard of a crumb coat until now. My cake is fully frosted, but covered and crumbs and uneven.. very obvious because my cake is blue and pink and the icing is white.

    I need a smooth surface, but I do not have time to take all frosting off and do it again. Will it be ok just to melt chocolate down to coat cake with so it is solid and smooth? Help! 
     
  2. flipflopgirl

    flipflopgirl

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    Warm chocolate will only melt the icing into a puddle on bottom of the cake plate.
    My first suggestion is to stick cake in fridge or freezer and then whip up another batch of buttercream.
    The now firm cake exterior will trap the crumbs and you will add another layer of buttercream, thereby hiding your disaster.
    No worries unless you are accepting payment for it.
    If it is the latter... barricade all doors and windows, grab a spoon (maybe a large stiff drink as well) and enjoy.
    Have you thought of taking any Craftsy classes?

    mimi