There's a story behind this cake, but I'll spare everyone the details. I'd like to think that the end product turned out pretty okay.
There are two secrets I've learned to make the frosting smooth.
1. After you've cleaned of the spreader/knife get it a little wet.
2. After you're done getting it as smooth as you can with the knife, wait until there is a "crust" of frosting then pat it down with parchment paper on the top and sides.