I'm decorating a shaped cake with buttercream, and on my test run, I found it hard to frost the sides of the cake cleanly since there were so many intricate bumps and lumps (ie: around feet/paws). The icing is thin consistency, as suggested.

Does anyone have any tips on how to do this more easily? Or perhaps a different tool use? I currently just use a standard narrow spatula.

Many thanks!

If it's a rounded shape, I've seen Buddy from Cake Boss use what looks like acetate as it can bend to the shape.

HTH