I just started using the Viva technique about 5 months ago, and after 15 years of doing things the same old way...I became an immediate convert! I want to try the Melvira technique too, just to see, this is why I enjoy CC so much... I feel like I've had a whole new world opened up to me of cool things to try and great ideas from all you other cakers 
I cannot get my buttercream smooth. I try the hot spatula and know I will get it with time - but I want to paper towel it up!!! Do I use a buttercream that's too soft perhaps? Even when crusted it sticks and doesn't smooth. I use 1 stick butter, 1 stick shortening, 4 cups sugar and no milk. Sometimes flavouring. Should I use 2 sticks shortening instead?
I only use the Melvira method. It uses a high density foam roller. Go to Articles and Search Melvira it should come up.
I tired this method a while back. Found the high density foam rollers at Lowe's, but no matter how long I let the icing crust [and even chill] the roller left a rough sorta texture on the icing.
I know it's like all techniques...what works for one person may not for another.....I am still better with a spakling knife and angled spatula.
I cannot get my buttercream smooth. I try the hot spatula and know I will get it with time - but I want to paper towel it up!!! Do I use a buttercream that's too soft perhaps? Even when crusted it sticks and doesn't smooth. I use 1 stick butter, 1 stick shortening, 4 cups sugar and no milk. Sometimes flavouring. Should I use 2 sticks shortening instead?
The absolute key to any crusting recipe is to add ANY sort of liquid, that is why your icing is not crusting. You can make your current recipe crusting just by adding 1/4 cup of milk (or water, or ameretto, or half'n'half, or a flavored creamer, or kool-aid, or fruit juice.......) and X-tra powdered sugar to get the right consistency and viola! crusting will happen 
I swear by the Melvira method. Can't live without it.
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