tutugirl Posted 27 May 2010 , 9:24pm
post #1 of

Posted by tutugirl


icing121
This tutorial shows you step by step how to frost your cake in buttercream icing, and smooth it to a perfect finish. Commonly referred to as the "VIVA Paper Towel Method"
After so many of you asking how I do it here it is....

List of Materials

  • VIVA® Brand Paper Towels (will not work with other quilted brands)
  • Decorating Tip #18
  • 18 inch Icing Bag
  • Angled Spatula
  • Fondant Smoother (aka fondant paddle)
  • VERY HOT Water


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With a tip 18 and an 18 inch bag pipe up and down the side of prepared crumb coated cake


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Continue all the way around the cake.


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With a large metal angled spatula dipped in VERY hot water
Remove spatula from water
dry the spatula and go around the cake...in sections till is all done


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With the smooth side of a viva towel rub the cake all the way around pushing any air bubbles up.


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With the smooth side of the viva towel round the edges with your fingers.


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With the viva towel and a fondant paddle smooth the side of the cake.


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With the tip 18 fill the top of the cake.


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With a VERY hot angle spatula smooth the top of the cake.


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Continue the until top all done with the hot spatula.


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With the smooth side of the viva towel and your hand smooth the top and the edge blending the edge well.


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With the smooth side of the viva towel and the fondant paddle smooth the top and the sides one final time.

 


icing121

148 replies
esq1031 Posted 27 May 2010 , 9:51pm
post #2 of

Awesome...you make this look so easy. i will try it for sure. what changes, would u make for a stabilized whipped cream covered cake???

mamawrobin Posted 27 May 2010 , 9:54pm
post #3 of

Now that's what I'm talking about thumbs_up.gificon_smile.gif Beautiful!

luvbuttercream Posted 27 May 2010 , 9:56pm
post #4 of

Great Job!! I am totally gonna try this! I know it may not matter but what tip did you use??

luvbuttercream Posted 27 May 2010 , 9:57pm
post #5 of

Oops I just read the captions and saw what tip. Sorry

tutugirl Posted 27 May 2010 , 9:59pm
post #6 of

I don't know if it works with other icing but mine is 1/2 butter and 1/2 hi ratio shortening...

The description is under each picture...it is tip number 18. I have never used any other tip so I don't know.

I am glad you are enjoying the post. icon_biggrin.gif

Marvan704 Posted 27 May 2010 , 10:08pm
post #7 of

Espectacular!!!! Te pregunto, Cual es la receta del buttercream, soy de Puerto Rico y el cool whip de la receta de indebys no se consigue!!! Gracias por la explicacion!!!!

tutugirl Posted 27 May 2010 , 10:14pm
post #8 of

Mi receta es

2 tazas de mantequilla con sal
2 tazas de high ratio (manteca vegetal especial para icing)
sabores (los que quieras)
Añade poco a poco 4 libras de Domino Confectioner 10x
una pizca de sal

En Puerto Rico no se puede añadir agua pero aca en EU añado 2 o 3 chucaradas de agua caliente

Djor Posted 27 May 2010 , 10:27pm
post #9 of

thanks thumbs_up.gif

Joybeth Posted 27 May 2010 , 10:29pm

What type of buttercream do you use?

lyndim Posted 27 May 2010 , 10:31pm

Can't wait to try it! icon_biggrin.gif

SillyJacs Posted 27 May 2010 , 10:43pm

Looks great. Thanks for this tutorial. One question...how do you do your crumb coating to get it so thin? Thanks again.

eperales0411 Posted 27 May 2010 , 10:54pm

Thanks for this tutorial, it is awesome, can't wait to try it!!!! THANKS!!!!! thumbs_up.gif

Jenn2179 Posted 27 May 2010 , 11:09pm

Great pictures! Wish I could use the tips you shared but I use a non-crusting buttercream.

dalilu Posted 27 May 2010 , 11:41pm

No entiendo lo de que en Puerto Rico no se puede usar agua?

luvbuttercream Posted 28 May 2010 , 12:47am
Quote:
Quote:

Great pictures! Wish I could use the tips you shared but I use a non-crusting buttercream.




You can use this technique with a non-crusting recipe I use SMBC most of the time and all I do is refrigerate it till set then use the paper towel method to smooth it works perfectly!

tutugirl Posted 28 May 2010 , 1:10am

Cuando fui a Puerto Rico a enseñar como hacer esto, no le pude poner agua porque hace mucho calor y no se necesita el agua.

I don't know what is the difference between crusting or not crusting...

My recipe
2 cups of butter
2 cups of hi ratio
flavorings
4 pound of confectioners sugar 10x
3 tablespoons of hot water (depending on the weather)

I don't use meringue powder.

I add water to crumb coat but to ice is stiff consistency...I hope this helped.

Let me know if you have additional questions.

mmlj316 Posted 28 May 2010 , 1:11am

Thanks so much!!

sberryp Posted 28 May 2010 , 1:13am

Love it!

au_decorator_76 Posted 28 May 2010 , 1:32am

Wonderful tutorial! Thank you for sharing. icon_smile.gif

foxymomma521 Posted 28 May 2010 , 1:38am

thank you!

bakermom3107 Posted 28 May 2010 , 2:31am

Brilliant!! Thank youicon_smile.gif

Mommy2three4714 Posted 28 May 2010 , 3:27am

Looks perfect!!!

chellescountrycakes Posted 28 May 2010 , 3:47am

Thanks icon_smile.gif

the tip 18, I have seen these, but couldnt find a coupler... is there such a thing as a coupler for that? or doI just put it down in the bag?

I think mybiggest problem is I dont water down my crumbcoat.

It seems to pull my cake away and is too thick. I have to master the icing before I can get good at anything else.

I do much better when someone wants a cake with a texture cover. LOL

PDXSweetTreats Posted 28 May 2010 , 4:07am

Wow! Thanks for posting this. I always have trouble with the top, so I'm going to try your method next time. Thanks, again icon_smile.gif

tutugirl Posted 28 May 2010 , 4:55am

Thank you everyone.

The tip 18 is a regular star tip, nothing special is needed.

JanH Posted 28 May 2010 , 5:46am
Quote:
Originally Posted by esq1031

Awesome...you make this look so easy.




Totally awesome. icon_biggrin.gifthumbs_up.gif

Thanks for sharing!!!

RachelC Posted 28 May 2010 , 6:52am

If you don't mind me asking, what type of recipe do you use for your buttercream?

Also, how do you get your crumb coat so thin?

tutugirl Posted 28 May 2010 , 1:58pm

Hi Rachel, I answered both questions at the top of this page...let me know if it is not clear and I will explain again. Thank you all for the wonderful comments.

LindaF144a Posted 28 May 2010 , 2:41pm

Awesome tutorial. I'm going to try this on my next cake. It seems like you have much more control than when you use tip 789. Thank you for sharing.

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