So I'm decorating a wedding cake tonight for pick up tomorrow. The bride wants a cake like the picture below. Can someone give me some tips or tricks or even the name of the technique. Or is it just super straight forward and all I need to do is ice the cake and use my offset spatula or maybe a spoon and just go around the cake going up a bit each time around?

it's absolutely that straight forward -- using a spatula tip or spoon twirl the turntable and mark the sides -- that's all -- it's as easy as it seems

K awesome! Now how would I go about getting super smooth frosting. Mine seems to be airy and has air bubbles in it. I was thinking either warming the icing just a touch or the spoon I'll use

If your buttercream is too airy beat it with a spatula to knock the additional air bubbles out.

also if you run your spatula up and down or backwards of the direction you applied the icing to the cake the bubbles & holes will disappear from the surface -- but for this design you really need the icing to be fully nice and smooth before you apply the finishing touch -' you don't want to scrape in the ridges and uncover more air holes --

so like bubsfirstbirthday said, stir/beat your icing a with a metal icing spatula first -- you can even smush it out onto the clean counter top -- smush it down section by section as if you were kind of icing the tabletop forcing out the air bubbles before you ice the cake -- it's a little tedious -- you can add a bit of water even hot water if necessary too -- but it works