Well, I don't think he really does anything much different from what we are learning, it is a matter of the products and the tools he uses. Using that non-dairy icing, it is light and fluffy, and easier to work with than some other icings. He uses a spatula to apply and smooth, and a spackling knife, which is wider than a spatula, to finish smoothing. The Klear strips he just cuts into small strips, bends them to scrape and smooth and round the top edges.
One tip he did give that was good is to push your plate (on a tiered cake) down into the icing crumbcoat a little bit, then from the top layer of icing, scrape off some of the icing in the center of the plate so that it doesn't squash out around the sides when you add the next tier (it gets icing on it when you are smoothng). Also, he uses a divider plate that is an inch smaller than his next cake tier, so that you don't have a gap between the tiers (somebody else has a question about this just tonight). This is about the most I got out of the video, and if it is clear as mud, I apologize, but I really don't believe it is worth $50, and I almost sent it back to them, probably should have! Janice