When you make a cake from scratch, and then make the frosting from scratch. Maybe you shouldn't decide that the frosting will work, even if it's too runny, just because you don't want to add more powdered sugar. And maybe you should move the cake from the cooling rack to a plate BEFORE you use the earlier-mentioned frosting.
PS: once the cake frosting hardened and turned white, it did look like a normal cake :]
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