Originally Posted by punkysmalls
Thank you very much, So when you say do it with a non crusting buttercream first, when i've got it down, should i use the crusting when i do the actual wedding cake?
The only reason I suggested non crusting for the practice cake is that it will be easier to smooth it down and try again if your buttercream is not crusting up on you. Once you have it down pat it won't matter if your buttercream is crusting or not since you'll be working fast enough that it wouldn't be a problem. I'd just use your best buttercream for the actual wedding cake whether it crusts or not.
@ jgifford: "spackle" sounds exactly right for this techniqe. It reminds me of a certain stucco style from the 50s/60s.