I read somewhere that Jeff Arnett has a great method for smoothing SMBCr IMBC called the upside down method. Can someone help me to find it? I have a hard time manouvering around the website.
Thank you to everyone for all of the great tips!
It's in the articles section.
I just use a hot spatula. I dip my spatula in very hot water, wipe the water off, and use the spatula on the cake while it's still hot enough to make the frosting spread smooth. You need to re-dip and wipe often, but the end result is worth it.
Theresa 
http://cakecentral.com/articles/69/upside-down-icing-technique-for-perfectly-smooth-icing
here you go . its the upside down method of icing the cake.
It's in the articles section.
I just use a hot spatula. I dip my spatula in very hot water, wipe the water off, and use the spatula on the cake while it's still hot enough to make the frosting spread smooth. You need to re-dip and wipe often, but the end result is worth it.
Theresa
Yes, exactly. I do the Sugarshack method up until the point where you use paper towels/computer paper.
Thank you for the help. I love the SMBC, but getting that smooth finish has been a challenge.
You can also try Antonia74's smoothing method. It is AMAZING. Scroll down to her post where she includes a pic of the bench scraper: http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=404613&postdays=0&postorder=asc&highlight=imbc&&start=15
Here is a one of my hot spatula smoothed IMBC cakes (all of my pre-Antonia74 IMBC cakes resulted in similar smoothness and esp. problems w/color)
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=727883
and two Antonia74-method cakes. Quite a difference! It is sooo easy and works better for colored icing
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1296480
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1424132
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