Up til now, I've only used crusting buttercream, but I discovered the delicious IMBC. I am a little worried about icing an upcoming cake smooth with it though. I usually use the viva method with my crusting buttercream, but I don't think I can use it with IMBC. How do you cakers that use IMBA make your cakes smooth?
No, you cannot use the VIVA with noncrusting buttercream. The goodnews, is that IMBC smooths MUCH MUCH MUCH easier than crusting BC! Simply lightly run a large plastic bowl scraper across the top. For the sides, hold the scraper lightly against the cake and rotate the turntable.
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
You'd be most interested in the "how to professionally ice a cake" thread.