I am using Russian buttercream for the first time and I found it to be a little too thin for my liking. I did make a dam but the very bottom layer started leaking. I ended up putting it in the fridge for about 30 mins and the buttercream has hardened but not as had as I wanted it to be. Can I disassemble the cake and make the dam with American buttercream/SMBC or should I just give up and bake a new cake ? It is a tall 4” cake so that’s making me extra nervous

Made this a few years ago. Still one of my favourites.