Welcome Gia - hope you’ll start posting on a regular basis. I think one of the most helpful tools for smoothing buttercream is a smooth turning turntable, then either a large offset spatula, or a bench scraper. I really like the bench scraper that I have because it has 90 degree corners which I find make applying the buttercream almost perfectly. I first crumb coat and chill. Then I put on a thicker layer of buttercream and use my bench scraper to remove the excess, being sure to keep one flat edge against the cake, and one flat edge against the turntable. If you are comfortable using a piping bag, don’t worry too much about the top edges - you can cover right over it with a piped border. Some of the easiest borders for beginners are the continuous swirl (like repeating a lower case cursive e over and over), or a simple zig-zag, or just simple dots or stars.