Waaay easier than perfectly smooth icing.
Secure your cake board to the cake stand by placing a wet paper towel, folded in half, under it. Tint the buttercream to your preferred color. If the cake layers have baked up a bit domed , use the serrated knife to shave off the domed part, creating a completely flat surface. Place a small dollop of frosting on the cake board to anchor the cake, then place a cake on top, trimmed-side down.
When the base coat has chilled, add 1 1/2 cups buttercream frosting to the top of the cake and use the offset spatula to spread it down the side evenly, so the cake is completely coated. Use the long offset spatula to even out the buttercream in a smooth layer on sides and top.
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