??? About The Viva Paper Towel Method

Decorating By Hollandy Updated 19 Jun 2010 , 1:14am by nana_marta

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Hollandy Posted 15 Jun 2010 , 7:47pm
post #1 of 23

I watched several videos on youtube and this looks "easy peasy" to do but I just know the first time I try it (Friday) something is bound to go wrong. Any advice for the Viva virgin? (why is it specifically Viva towels that everybody seems to use?) I will be using a crusting buttercream.

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Mattie1 Posted 15 Jun 2010 , 7:52pm
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The viva paper towels have no texture on them so it is very easy to smooth the buttercream. Most of the other paper towels have a textured pattern on them.

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yums Posted 15 Jun 2010 , 7:53pm
post #3 of 23

Viva is the only brand I have found that is not textured- or I would be using a cheap brand icon_smile.gif I would use the fondant smoother- I know people can do it with their hands but I always poke a finger hole. Other than that it is so simple! You shouldn't have a problem.

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CNCS Posted 15 Jun 2010 , 7:59pm
post #4 of 23

Make sure it crusts enough to work with.
I also like the foam roller method.

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cakegroove Posted 15 Jun 2010 , 8:03pm
post #5 of 23

The foam roller method intrigues me. Are you talking about the little foam rollers typically used for paint? Are they food safe?

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Hollandy Posted 15 Jun 2010 , 8:05pm
post #6 of 23

ohhhhhhh foam roller method?!?!?!?

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jones5cm Posted 15 Jun 2010 , 8:12pm
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I use the Kirkland brand paper towels that I get at Costco. the texture in only on one side of them. and I have actually used the textured side to put an imprint on my BC (see the sunflower cake and the couch that the m&m is lying on in my photos for the texturing and the 75th B-day cake for the smooth side). I've had great results with both sidesicon_smile.gif

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Hollandy Posted 16 Jun 2010 , 6:46am
post #9 of 23
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noahsmummy Posted 16 Jun 2010 , 7:54am
post #10 of 23

if you cant get viva also (the viva here is rippled) then you can also use baking paper or even computer paper. =)

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Hollandy Posted 16 Jun 2010 , 8:13am
post #11 of 23
Quote:
Originally Posted by noahsmummy

if you cant get viva also (the viva here is rippled) then you can also use baking paper or even computer paper. =)


I will be using baking paper then as all of the paper towels here (in Holland) seem to have rough patterns!

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mpetty Posted 16 Jun 2010 , 12:23pm
post #12 of 23

You can also use a sheet of good quality printer paper instead of the Viva. Just make sure the icing is crusted and it works very well.

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noahsmummy Posted 16 Jun 2010 , 12:31pm
post #13 of 23

its the same in aust. i use baking paper all the time. much cheaper that way too!

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Creativebakes Posted 18 Jun 2010 , 3:40am
post #14 of 23

how long do you have to wait for the icing to crust? It never seems to work for me

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noahsmummy Posted 18 Jun 2010 , 9:22am
post #15 of 23

it depends on the weather really. to test just touch it with your finger, if its stciks to your finger, its not ready, if it doesnt, your good to go. =) what recipe are you using?

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neelycharmed Posted 18 Jun 2010 , 10:42am
post #16 of 23

It's usually 15-20 minutes for me depending of the temp in the house.

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jones5cm Posted 18 Jun 2010 , 12:42pm
post #17 of 23

High humidity will prevent most BC recipes from crusting too!

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Ballymena Posted 18 Jun 2010 , 3:30pm
post #18 of 23

Viva towels in Canada have a pattern on them, I use the Melvira roller method. Never had a problem with it and it's so fast. Just make sure your icing is crusted well and if you get a bit on the roller stop and let it set again. Don't use a cheap dollar store roller, it has to be the dense foam. You get those at hardware or paint stores.

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Creativebakes Posted 18 Jun 2010 , 4:56pm
post #19 of 23

1/2 cup butter, 1/2 cup shortening, 4 cups sugar and 1 tablespoon merigne powder

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Creativebakes Posted 18 Jun 2010 , 7:47pm
post #20 of 23

I'm not waiting long enough icon_redface.gif I usually wait two to three min

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sugarshack Posted 18 Jun 2010 , 11:04pm
post #21 of 23

mine is ready just about as soon as I finish icing the cake....almost immeditaly

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noahsmummy Posted 19 Jun 2010 , 12:55am
post #22 of 23

i use a different b/c recipe for crusting b/c too, mines 1 and 1/2 c shortening, 1/2c butter, then i usually just eye the amount of sugar and water and 2 tblsp meringue powder.

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nana_marta Posted 19 Jun 2010 , 1:14am
post #23 of 23

I know the question was about the Viva method, (which I use every single cake! and is very easy!), but tell us more about the roller method too!

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