I am trying to do this dummy cake for the bridal show. And I am getting so frustrated. 
I frosted the dummys and it was too thick and not dry and messed up. I washed it off and refrosted using much thinner. It is smoother but some places not thick enough so I am going to try to put one more coat of RI on. IF it still isn't smooth enough..any ideas on how to "texturize"the edges or make them looks good. I tried a real cake today using the corneli lace. Looked great on the top but when I tried on the sides, even using my tilting cake plate the sides looked awful! Fell and drooped and broke etc. I will be using my fondat roses to cover the top and down one side but just in case I needed ideas what to do for the sides. I though about corneli lace on the tops of each tier. I am not comfortable with MMF/Fondant yet to cover all 3 tiers. Will I ever learn how to do this..thank you my new friends for your patience 
If you iced it in Royal icing, you can sand it with fine sand paper after it dries.
I tried the 1st coat and it barely would sand off the bumps....how thin...runny thin?
If you're coating with Royal icing you need to spread it on with a spatula - I've forgotten what they're called but they look like a round ended knife and are flexible. You need to get it fairly thick - so that it stands in soft peaks, but not as stiff as if you were going to pipe flowers out of it. Spread it on the sides first using big sweeiping motions - as if you're spreading cement on brickwork. When you've coated it all then spin the turntable and hold your spreader against the edges to get it smooth. It needs to dry for a day at the very least before sanding/ adding new layers. Good luck!
Hi Emmas cakes
i think you mean a palatte knife.
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