Sorry I just saw this and I’m afraid I’m late for the answer. Anyway, when I’m not going to cover with fondant I always wear at least two buttercream’s frost. First fosting, I try to leave fin, just as cover the crumbs. I refrigerate it for, al least, 30 minutes (depend of the frosting) and then, I frost again. This time I like a thick layer to cover imperfections and get a smooth finish…
Hope it help you for a future cake ;)
(sorry it my english isn’t perfect, I’m trying to improve it) xd xd
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