I am in serious need of help. I have tried the paper towel method, the hot knife method, the upside down method and now the foam roller method for icing my cakes. Out of all these, the foam roller seems to work the best for me, but I am having trouble with the edges. How do most of you do this? I have been using the large icing tip and applying icing to the sides first and then the top, but when I go to smooth it, I always seem to have problem with where the top meets the sides. I get this large "wrinkle" of icing (if that makes sense) and I don't know how to get rid of it. It's almost as if there is too much icing and I don't know how to get rid of it. Am I just using to much or should I do the top first? I am using buttercream (half shortening, half butter and it does crust). TIA!!
My favorite icing tool ever is a putty knife/spackle tool, whatever. Get like a 6" one so its taller than your cake side. Then just spin the cake on the turntable round and round using gentle pressure on the tool, and it smooths pretty nice. (Works like a dream on non crusting BC but it also works on the crusting if you use it immediately, plus I like to add a bit extra milk to make it creamier). Then, take the tool and drag it perfectly across the top, including the sides. You can also use an old drivers license or insurance card to get the corners just right. These are tools I learned at work from my boss and I will never do a cake without them! (Unless the cake has a funky shape haha). Just remember you can't put the tool through the dishwasher, it will rust REALLY bad.
On the crusting icing I still use a paper towel to gently refine the top and sides but if you use the tool while its still creamy, it does most of the smoothing for you.
When you do the towel method, how long are you waiting for it to crust? I always wait at least 10 min or so before I try & if it starts to stick I stop and wait a little longer. I think I know what you mean about the wrinkle, I get that too. I smooth the top of the cake first, then the sides and it kinda pushes up a little rim. So I just add the top border right on top of the "rim" and that covers it up. HTH 
Use the 789 tip and start at the top in a circular motion. Then move to the bottom of the cake and frost that. Next move up to the next layer and frost that. Then take your spatula and slowly spread it all out as you remove the excess frosting (there will be extra). To get sharp corners, I use a viva, bend it over the side w/ one hand on top of cake and the other on the side. Slowly push your fingers together to form a point. HTH. I'm not very good at explaining, perhaps someone else will do a better job or teach me an even easier way. 
For frosting a cake I always use all crisco w/o butter. It seems to really stay stiff.
First, are you doing a crumb coat? I found out that it makes a huge difference in all my frosting aspects. also, go to www.globalsugarart.com and do a search on edgers. you will find some wonderful tools there. i also have a problem sometimes with the edges, and i just have to work it till it comes out the way i want it. i use the roller, the paper towel, and just keep at it until i get it smooth. also, and i'm sure you already do this, but you have to let it crust before smoothing the edges.
there really is no perfect edge with buttercream as far as i'm concerned. if you look at my pics, there is one called calla lillies and butterflies. that cake is buttercream and i used one of the edgers i got at global sugar art. they have straight ones, ones for the bottoms, all kinds. i think its worth the investment.
HTH
Becky
Yes angelcakesmom - "rim" is a better word than "wrinkle", but that is exactly what I mean. It drives me crazy!!! When I go to smooth the icing, I generally wait 10-15 min. I don't really have a problem with it sticking, it's just that darn rim of extra icing.
In my photos, the recent puppy cake was crusting BC (half crisco half butter, some extra milk) and I used the spackle tool to smooth and then rubbed a bit with Viva after it crusted. You can still see some imperfections but it got a nice flat top.
The mini wedding cakes were done with non crusting buttercream and the same spackle tool. It works great on that icing.
Thanks eriksmom - I have never heard of edgers. Also, when you do a crumb coat, do you put it in the frig? I don't do crumb coats - maybe I should try that as well.
Kitagrl - I have tried the spackle tool as well, but still have not the success you have had (love the mini wedding cakes!) and yes, I did put it in the dishwasher - rust!!!
How do you apply your icing? Cupcakemom said she does the top then goes to the bottom and works her way up. I have not tried that yet. I generally do the sides first starting at the top and then do the top starting at the edge and work my way into the center in a circular motion.
Kitagrl - I have tried the spackle tool as well, but still have not the success you have had (love the mini wedding cakes!) and yes, I did put it in the dishwasher - rust!!!
How do you apply your icing? Cupcakemom said she does the top then goes to the bottom and works her way up. I have not tried that yet. I generally do the sides first starting at the top and then do the top starting at the edge and work my way into the center in a circular motion.
Yeah I start on the sides too...I start in the middle sides where the filling is...then do the bottom...then the top sides, and last the very top. I do crumb coat most of the time as well, unless its just a regular layer cake and the icing is going on well enough the first time.
I do like to add the extra milk, it makes the icing creamier and easier to smooth with the tool....yet it still crusts and can be "Viva-ed" later on as well.
i crumb coat, put it in the fridge for a while, till it firms up, but then i have to take it out and let it get back to room temp. now that the summer humidity is here, if i try to ice it when its cool, the moisture and condensation under the icing pushing the icing out and i get these bubbles. i have to pop them with a toothpick and then smooth it out again. what a PIA!
that happend today with a wedding cake. i thought i left it out long enough, but i guess not. i was so not happy with this cake, but everyone loved it.
im so glad non-cake fanatics like us don't see the imperfections!
anyway, so now my cakes take a bit longer just to adjust them to the climate. thats ok, i still love the florida winters, and i'm staying put!
btw, i do love my plastic 6" spackling knife. it makes icing much easier and smoother.
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