I'm familiar with the various techniques for smoothing buttercream that is shortening based or at least contains a mixture of shortening, but can anyone offer advice for smoothing IMBC and SMBC? I know it's possible because a bakery in my town achieves it perfectly but I haven't had much luck with it yet. I think I get pretty close by refrigerating the iced cake and then hot-knifing it and perhaps more practice with that will get me there. I'm eager to know some other methods other bakers have tried.
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