How do you ice these things?! I read BKeith's tutorial and it seemed easy, made sense but not when push came to shove. Any hints, tips? It seems when the sides were smooth, icing pushed up on top; then when I went to smooth the top, it went back down the sides. I tried to swipe up as much as I could (didn't have enough icing to start, it was an experiment). How do you keep any indent of the spatula (I preferred a spackle/putty knife for this one) off the cake?
I am experimenting with a light buttercream, I used the Baker's buttercream which is more like a slightly thicker whipped cream. Is it better to use regualr buttercream? Not the easiest stuff to ice with, I think. Being so fluffy, it seems to leave those air bubbles in the surface.
Help? 
When I find I have that little bit of icing on the top edge that can't find a home with out sticking out, I usually run the spatula around the top edge, holding it at an angle to clean some of it off. I do use a crusting buttercream so I can then go back over the edge with a viva paper towel. I have also started using offset spatulas when icing cakes to keep my fingers and the spatula handle out of the icing.
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