...of achieving the perfect edges on a cake but with butter cream instead of the ganache, I've become accustomed to this method and it's always worked well for me, but have never tried it with butter cream?

http://www.notquitenigella.com/2010/11/04/how-to-make-a-two-tier-wedding-cake-with-faye-cahill/

Thank you :)

i imagine it would work the same as long as you got a good chill on the BC before removing the top. I use IMBC and with all the butter it gets quite hard in the fridge.

I've never found the need to use a cake board on the top. I just use my flat scrapper around the sides and make sure that I keep it at a right (90 degree) angle. I'm not sure the top would slide off as neatly using BC as it would the ganache. but then again...don't knock it til you try it, right?

Have you tried the Viva Paper Towel method? Works wonders and makes all edges soft and smooth!

It works with the butter-based buttercreams, like Italian and Swiss.

See at the bottom of this post. littlemissbakesalot uses Swiss.

http://cakecentral.com/t/717093/baffled-how-do-the-aussies-do-it

Richard Festen also uses swiss and he can get those edges very sharp.

I like Faye Cahill's method with two boards better because you don't have to flip the cakes, which would be scary for me.

Thank you for your replies :)

I have never used the viva method but have read good reviews of it. However, I'm not keen on trying it out just yet. I've contacted littlemissbakesalot for some help, thank you for directing me to this user, I saw the cake they'd created and it was fantastic, hopefully they'll give me a few tips. :D