Whenever I do my cakes I first crumb coat a thin thin layer, then do a real coating of frosting. I will SWEAR by using a 6" spackling tool/trowel for the sides of a cake - it is SO easy to use. The best part about it is that as you spin the cake around while holding the trowel steady, it pushes excess frosting towards the top. Then all you need to do is take an offset spatula and smooth it from the outside in, cleaning the spatula off after each swipe.
You can refrigerate from there, and then use an offset spatula that has been run under hot hot water and dried to smooth out any residual bumps.
Might sound like a lot, but it works perfectly for me every time!
You can refrigerate from there, and then use an offset spatula that has been run under hot hot water and dried to smooth out any residual bumps.
Might sound like a lot, but it works perfectly for me every time!
I'll make sure it's short enough to fit on youtube this time! 
