I smooth the cake my best with a spatula and wait about ten minutes and pat it with a "VIVA" paper towel. It comes out pretty good.
Some people use the Upside Down technique in this article: http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html
and some use the Melvira technique in this link: http://forum.cakecentral.com/cake-decorating-ftopict-49423-melvira.html+tutorial
I first make sure it is a crusting buttercream, I use a hot knife to get it as smooth as possible, then I let it crust over by throwing into the fridge for about ten minutes then I Viva towel it wit a fondant smoother then I go over it again with a piece of printer paper (got that tip from here not sure who exactly:sorry). By then it is very smooth, kind of time consuming but worth it. 
I am so excited to be able to give some input. I have been doing cakes for quite a few yrs. and just got the butter cream as smooth as I could using the wet spatula etc. But recently I found a trick that works great. Use a sponge paint roller after the butter cream sets up for a while. It works like magic, almost looks like fondant! I have a large wedding cake this weekend and I can't wait to use this technique. I tried it on a couple of other cakes and it was great!
Melvira Method (high density foam roller) all the way!
I've been doing cakes for 25 years and thought I was pretty good at smoothing BC (I do all BC ... no fondant) until I tried Melvira's method. I will NEVER do another cake without the Melvira Roller again.
My first Melvira cake was the M&M cake (in pics) and every cake since.
I am one who pays homage and bows down at the Melvira Altar!!!!!!
But what ever it's called it works. I don't do fondant either. Just don't like it. But this work's great and you can wash the roller and use it over and over. I found that when I make a boo boo on writing and need to fix it it works like a charm!
I think I have tried all of the different methods of smoothing bc, but I agree with everyone on the Melvira method, its the only way to go!!! 
The Melvira Method is the way to go. It is quick and easy. This past saturday I used the Melvira method on a cake and someone thought that it was covered in fondant because it came out so smooth.
I recently tried the method Toba Garrett describes in her book. You take a #18 tip and pipe the icing on in straight lines up and down the sides and then across the top. You then take a spatula and smooth it out. It worked really great for me and I have tried many methods. This up and down the sides and across the top takes a while, but the results for me were really great. I still used the Melvira method for getting the top extra smooth even after I finished with the Toba way.
I agree that Melvira has it hands down! Just make sure that your roller doesn't pick up any dust (or lint from your shirt)- it will go right into the icing. I wonder if Melvira's ever gone out and gotten a patent on this??? Hmmmm. Pretty soon I suspect Wilton instructors all over the world will be teaching the Melvira Method. 
does the buttercream dream recipe from this site count as crusting? that's the one i use.........
OK, top thing on my list of things to buy when I get to the States next week is a hight density paint roller. Do I need any particular size(s)? I can't wait to try this. I've been smoothing with a spatula and wax paper. Thanks!
Try to get a 6 inch and a 2 inch, and also get extra rollers.
emhurston ~ which state are you going to? My cousin lived in Germany for a while and she loved it. My best friend is from Romania.
I've been using the Melvira Method since before it was given a name on CC and I am just now having to buy replacements. They last quite a while, but you need several because:
(1) sometimes they get wet from the icing and it will pull on the other icing
(2) when using it on colored icing some colors get on the roller and it could mess up the white icing
(3) if cake crumbs get on it, you'll roll them on the cake
Depending on the type of cake I am decorating, I might use up to 3 rollers but they're super easy to wash. I just set mine upright on a papertowel to dry.
Steady2Hands - Thanks for the hints. I'm visiting Florida, New Jersey and Pennsylvania. Exactly how many relatives can I see in 1 month? I might set a record. We enjoy it here, but will be happy to head back to the States when Uncle Sam decides it's time. I'm looking forward to being able to shop for all the stuff I can't get here. I'm trying to resist the urge to bring all my cake stuff so I can make cakes for family.
Thanks again for the help.
Does anyone have problems with using water instead of milk or cream getting the buttercream to crust? My sister has a milk allgery and uses water. I told her about viva method but we couldn't do it because her frosting wouldn't crust. It was the same recipe I use except for using water instead of milk.
OH, and I still don't get how to use a pop bottle for the edge. My computer won't show video and the pictures are too small for me to get exactly how she's doing it. Can anyone explain that better to me?
emhurston ~ Wow, you'll be traveling a lot in one month. At least you won't have to worry about total cake withdrawl ~ surely someone will have the internet (to get on CC of course 
).
I made some icing the other day with water and White Chocolate Raspberry creamer. It was a bit thick and sweet so I added milk today to thin it. Even with all 3 it still crusted great.
_________
emhurston ~ Ooooh that would be soooo nice! You could be in CC heaven while flying in the sky . My 6 y/o DD told me yesterday that she needs a laptop 
.
I use water all the time in my BC and it crusts fine. Hmmmmmmm.
I wonder what would cause it then? She used the new crisco, but I didn't think that would matter. Anyone have any ideas? Would using too much crisco cause it?
Melvira Method Rules! My MIL and SIL have been doing cakes for years with no success at really smooth icing. I'm just a newbie and their jaws drop when they see how smooth my icing turns out. Thanks Melvira! YOU ROCK!
OMIGOODNESS!! a technique that i have finally fell in love with and works!!
i have a cake class tomorrow and i found a high density foam paint brush my husband purchased a while back that was unopened. i used it and VOILA my cake looks like it has been covered with fondant.
Thank you....thank you...thank you!!! i am one happy cake maker!!
I used the Melvira's method for the first time this Sunday on My Father's Day cake for my DH. I got the cake really smooth on the top but could not get the sides as smooth. Check out my Father's Day photo and let me know what could have been done to get a smoother finish using the foam roller.
Thanks,
Cynita
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