I made this cake today just because...The flower is purple and I swear its not as dark as the pics show. This is also the first time ever I got my icing perfectly smooth!!! YEAH! I finally found what works for me! I dip my spatula in hot water, leave it wet and then smooth! I spattered a little water with my fingers too. Worked like a charm!
Pretty cake! And yes the wet, hot spatula works great. But you should try the VIVA paper towel trick. It is amazing.. Just let your buttercream crust first and then lay a paper towel over it and smooth it with your hands or with some sort of smoother. It is wonerful. VIVA is not the only paper towel you can use, it's the only one that has no design it. You can try others to imprint designs.
I have tried the viva paper towel method but I cant seem to get the hang of it. I used it on this cake on the sides where I lifted the spatula though. I think I will use "viva" for minor things and the wet spatula for overall smoothing. lol
Thanks for the compliment!
How long do you let it crust before using the paper towel trick...I tried it with my "Happy Birthday" cake with the pink scrolls and I had to fix it cause the paper towel would stick to the frosting and pulled it up.
You have to practice a bit with the papertowel .. you also need to use a crusting type of buttercream icing, then let it sit for about 10-15 minutes before you attempt to smooth .. I've done the Viva papertowel method for years.. I can even contour the edges on the cake down and almost make it look like fondant ... I've had it stick to the icing at times... but it was really my fault because I rushed and tried to smooth it before the icing had time to sit and dry a bit ...
your cake is really pretty famousamous! You did a great job on it 
i also use a spatula. i let the icing dry a bit then spray warm water (cold for colored icing) lightly with a spray bottle. then i smooth with the spatula that i keep clean of any icing. i've tried the paper towels but it seems to leave what looks like cracks in the icing. does anyone else have this problem?
I let the icing fully crust...Im not sure on the exact time because in TX sometimes it takes longer due to the humidity. So Id have to say 20 min.
I like the spray bottle idea! I will have to get one this weekend! 
very pretty cake! Love it!
I also use a spray bottle. I thought I was thinking something up..LOL
What makes a icing crusting? I think mine crusts but I am not sure if it is what you all consider crusting.
TIA
Judy
It is my understanding that meringue powder or flour is what makes it crust over. I consider my "crusting" when you can touch it with your finger, paper towel or fondant smoother and it doesn't stick!
I do not use either meringue powder or flour in my bc and it crusts.
I think it is because of the shortning and powdered sugar.
The more butter that I add to shortning makes for a softer bc,and I don't think it crusts as well.
I usually use 3/4 shortning and 1/4 butter.
I use the Wilton recipe for buttercream, 1/2 c shortening, 1/2 c REAL butter, not margaring, 1 tsp vanilla, and 4 c powdered sugar, you mix sugar 1c at a time, then add about 2 tbsp of milk. It should crust everytime. You're cake is cute.
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