How to ice a crumbly half-stuck-to-tin ring cake

[sergeantmajor]

So I baked an almond ring cake for a special occasion, planning just to do a few dribbles of water-based icing over the top. But it came out the tin in a terrible state, lots of 'bald' patches where half of it was left behind in the tin. So now I think it needs some serious camouflage.
Not sure if butter icing would look sophisticated enough for the occasion, and can't see how I could successfully drape roll-out icing round a ring. do you think a chocolate ganache would do it? Any other suggestions? Never made one before so any tips welcome.

Or meringue style icing? Could this work? Any tips? (slight note of desperation creeping in...)

Ganache is really simple, same weight of choc as mls of double cream (i.e. 300g of choc to 300ml of cream).

Chop choc into small pieces/grate whatever is easier, but it's important to get it into small pieces so it melts evenly. Heat cream in a pan till it's nearly boiling then pour cream over choc and stir till it's nice and smooth. It will take a couple of hrs to cool enough to pour and stick to your cake!

Will look lovely!

If you can retrieve the stuck bits off the tin, and then stick them back with a little warmed apricot jam, then this might help even up the surface.

I think I would smother it in the water based icing, so it's all completely covered and white, then stick it in the fridge to firm up.

Then, drizzle a chocolate flavoured icing over it in lines, if you know what I mean!

I would do exactly what Maureen says. I think anything else would look odd.

Kinda like this

So, white icing all over first, set it, the chocolate drizzled. Personally, I wouldn't do quite this much. Looks messy, but hopefully more understandable!