I work with it all the time....My problem is the air bubbles....and icing bump in the middle where the two layers come together... I smooth it out, but it still shows after I cover it...

Should I ice a cold cake? then let it set in the fridge once it is covered in icing? should it be still cold or room temp. to cover...PLease help!!!

Is your icing too thin? A friend of mine has a lot of issues with the bulge, and when I asked to see her recipe, noticed she was adding in too much liquid (she always added in all that the recipe called for). I eyeball when adding liquids...if it gets to the consistency I want without adding all that the recipe called for...I don't add it.