Mikel79 Posted 30 Apr 2013 , 11:50am
post #1 of

AHi Cakers!

I'm a big fan of smoothing buttercream with commputer paper! I always wondered, is their a brand, thickness and brightness that is best for this method??

Thanks!

35 replies
AnnieCahill Posted 30 Apr 2013 , 1:01pm
post #2 of

It's not a food-safe product so I don't use it.  But cardstock is stiffer if you like that.  I just use a scraper to smooth.  If I'm really anal about the spatula lift marks, then I can go over it with a piece of parchment.  My buttercream crusts only very lightly so I have to use a light hand.

Mikel79 Posted 30 Apr 2013 , 10:21pm
post #3 of

Thank you!  I learned this from Sharon Zambito.  If it's good for her, it is good for me!  =)

 

 

Thanks for the input!

HannahsMomi Posted 1 May 2013 , 12:56am
post #4 of

I've never heard of using computer paper before.  I've only used the Viva paper towel method.  I may have to try it!

Mikel79 Posted 1 May 2013 , 10:38am
post #5 of
Quote:
Originally Posted by HannahsMomi 

I've never heard of using computer paper before.  I've only used the Viva paper towel method.  I may have to try it!

It is amazing!!!  Try it once and you will never stop!  =)

AnnieCahill Posted 1 May 2013 , 10:57am
post #6 of

Yes, she uses it in her video.  Have you guys tried practicing with a scraper?  You could throw all that other stuff away if you could use just your scraper (and save a lot of time, too!).

Jess155 Posted 1 May 2013 , 2:18pm
post #7 of

I always use computer paper when I use a crusting BC (obviously).  Its fantastic!  But as to the original question, I don't think there is any one brand that's better than the other.  I definitely would not use card stock.  Just regular copy paper is perfect. 

BakingIrene Posted 1 May 2013 , 3:37pm
post #8 of

Another reason to bake my own...I just can't stomach the idea of people using stuff like computer paper (stored goodness only know how in a dusty open pack) and baby wipes on FOOD.

 

Whatever happened to mixing icing to the consistency that permits smoothing immediately after application?

 

Whatever happened to simply putting enough icing onto the cake so that you could smooth it with a sanitized metal spatula?

 

Looks like online resources have dumbed down the skills that used to be normal. 

Mikel79 Posted 1 May 2013 , 4:00pm
post #9 of

A

Original message sent by BakingIrene

Another reason to bake my own...I just can't stomach the idea of people using stuff like computer paper (stored goodness only know how in a dusty open pack) and baby wipes on FOOD.

Whatever happened to mixing icing to the consistency that permits smoothing immediately after application?

Whatever happened to simply putting enough icing onto the cake so that you could smooth it with a sanitized metal spatula?

Looks like online resources have dumbed down the skills that used to be normal. 

Thank you for your input. Personally, I keep my computer paper sealed. In addition having food come in contact with paper is no different than the plastic utensils that a lot use while baking. Plastic contains Bisphenol, which can be very harmful.

Thanks for everone's input!

AnnieCahill Posted 1 May 2013 , 4:00pm

Baby wipes?  You have got to be kidding.  Yeah, like I mentioned earlier, my scraper and spatula are my buddies in the kitchen.  Practice with that, and you can throw away all your Vivas, computer paper, paint rollers, and other stuff.  Plus you save an incredible amount of time.

tdovewings Posted 1 May 2013 , 4:45pm

Instead of computer paper, I use the non-glossy side of butcher paper or parchment pan liners. 

Jess155 Posted 1 May 2013 , 4:48pm

That's fine if you don't want to use computer paper or viva or paint rollers, but you don't have to bash those that do.  By the way, using those would take those spatula marks and pock marks right out of your buttercream cakes - I can see them in your gallery.  We take the time to do these things because we don't want to rush through and have our BC look unfinished.  I'm not trying to offend you, but don't knock it 'till you've tried it.

AZCouture Posted 1 May 2013 , 5:41pm

What are the spatula marks I see referenced? From lifting a cake to set it on top of another one? 

Jess155 Posted 1 May 2013 , 5:49pm

No, not from lifting a cake.  They're from smoothing the sides and top with a spatula or bench scraper and then not bothering to go over it again carefully to get rid of the marks.

AZCouture Posted 1 May 2013 , 5:57pm

Oh I'm sorry, I see this is about crusting buttercreams.

AnnieCahill Posted 1 May 2013 , 6:17pm

I never bashed anyone.  All I said was that learning how to use a scraper would save you time.  Funny that you went through my gallery to point out your perceived mistakes in my cakes.  I never claimed they were perfect and I disagree with your opinion that my buttercream looks unfinished.  Why, because there might be a few pock marks or spatula marks?  It's BUTTERCREAM.  If you want perfect flawless finish, use fondant.  The majority of my cakes are gratis and I'm not going to sit there smothering my buttercream with non-food safe materials for two hours to give the illusion that it's fondant when it isn't.  I would rather spend that time hand-cutting fondant decorations or not doing cakes at all.  If you get paid to do that, more power to you.

 

The recipe I use for most of my cakes barely crusts, and those methods wouldn't work for me if I wanted them to.  Consequently, I use a scraper.

kazita Posted 1 May 2013 , 6:18pm

AI might be mistaken but not everyone involved in this topic do have a crusting buttercream.

AnnieCahill Posted 1 May 2013 , 6:23pm

kaz, my powdered-sugar based icing only barely crusts.  I also use IMBC which is non-crusting.

hbquikcomjamesl Posted 1 May 2013 , 6:42pm

Hear, hear, Ms. Cahill.

 

I don't think I've ever troweled a cake completely smooth. If I'm piping strawberries on top of a strawberry marble, I'm satisfied with a "rustic Spanish stucco" finish. If I'm mounting edible printed material, I'll trowel the target areas smooth enough to where they'll bond properly. If I'm not pressed for time, I'll do what I've come to call "the family pattern" (sort of an abstract leaf pattern, as in my 49th birthday cake, below) in any large blank areas.

cake

 

(And note that the above cake is visibly without even a crumb coat!)

AnnieCahill Posted 1 May 2013 , 6:45pm

Your family pattern reminds me of the top of a mille-feuille.  :)

hbquikcomjamesl Posted 1 May 2013 , 7:04pm
Quote:
Originally Posted by AnnieCahill 

Your family pattern reminds me of the top of a mille-feuille.  :)

I do see (after a Google search) the resemblance to a Napoleon with a combed glaze (I think the only one I ever had was undecorated, but that was many years ago). Also a resemblance to a pattern that the late-1960s BC Cookbook referred to, as I recall, as a "shadow" pattern. The difference here is that it's a pattern of narrow ridges and frosting-spatula-wide valleys, "combed" with alternating strokes of the edge of the spatula.

PTDixieGal Posted 3 May 2013 , 5:45am
Quote:
Originally Posted by AnnieCahill 

It's not a food-safe product so I don't use it.  But cardstock is stiffer if you like that.  I just use a scraper to smooth.  If I'm really anal about the spatula lift marks, then I can go over it with a piece of parchment.  My buttercream crusts only very lightly so I have to use a light hand.

 

Quote:
Originally Posted by BakingIrene 

Another reason to bake my own...I just can't stomach the idea of people using stuff like computer paper (stored goodness only know how in a dusty open pack) and baby wipes on FOOD.

 

Whatever happened to mixing icing to the consistency that permits smoothing immediately after application?

 

Whatever happened to simply putting enough icing onto the cake so that you could smooth it with a sanitized metal spatula?

 

Looks like online resources have dumbed down the skills that used to be normal. 

I agree. Just my two cents.

linnod Posted 24 Jul 2013 , 3:12pm

What kind of scraper are you referring to?

AZCouture Posted 24 Jul 2013 , 4:09pm
Quote:
Originally Posted by linnod 

What kind of scraper are you referring to?

http://www.sugaredproductions.com/shop/products.php?product=Bench-Scraper

nancysmom Posted 25 Jul 2013 , 12:34am

had never heard you could use computer paper. live and learn. I have used wax paper. :)

Pyro Posted 25 Jul 2013 , 3:45am
Quote:

If it's good for her, it is good for me!  =)

 

This is why this planet is going to hell.

Annabakescakes Posted 25 Jul 2013 , 3:45am

How did I miss this thread? I LOVE the touchy ones...Why didn't someone let me know ;-) 

elite sweets Posted 25 Jul 2013 , 4:05am

The scraper is a bench scraper used for cleaning pastry off of the work surface.  It's a flat blade about the size of your hand and has a handle that goes down the entire side.  If you can't find one, you may want to buy a construction tool (Walmart) used to smooth spackle on walls - just clean and sanitize it first.  It has a nice handle and a wide range of widths and you can get it in metal or plastic.  Experiment with the angle you use and buttercream can be smoothed very well.  Then there's also bakery frosting that can be smoothed with an offset spatula dipped in hot water.

Annabakescakes Posted 25 Jul 2013 , 4:15am
Quote:
Originally Posted by AZCouture 

Quote:
Originally Posted by linnod 

What kind of scraper are you referring to?

http://www.sugaredproductions.com/shop/products.php?product=Bench-Scraper

Lawd, how I love my little bench scraper that is just like that :-) I use it all the time, it is the very best. I think it is only $5 at Walmart, though. 

AnnieCahill Posted 25 Jul 2013 , 1:24pm

Yes, I got mine from Bed, Bath, and Beyond I think.  It's called a Bash and Chop.  Clearly I bought it because of the name.  :)

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