Viva Smoothing Method Question

Decorating By pooker Updated 29 Sep 2005 , 6:40am by ivanabacowboy

pooker Posted 26 Sep 2005 , 1:25pm
post #1 of 26

Is there a reason you use Viva brand paper towels for smoothing?

I can spend an hour trying to smooth my icing with no luck, but I am wondering if I need to go and buy Viva, or if any brand will do.


25 replies
Sherryb Posted 26 Sep 2005 , 1:29pm
post #2 of 26

Viva doesn't have a design on them. They are the only ones that I know of that doesn't have a design.

Dannie Posted 26 Sep 2005 , 1:31pm
post #3 of 26

From what I know and have experienced, you can use ANY however, most brand aren't ver y smooth, therefore, the impression on the paper towel is left on the cake. Viva paper towels are super smooth, therefore, the cake is smooth. I personally use both. If I want super smooth I use viva. And if I want my icing to have a more "textured" look I willuse other brand@


traci Posted 26 Sep 2005 , 1:54pm
post #4 of 26

I also use the Viva method. I have not come across another paper towel that does not have a design on it. I thought it sounded really wierd before I tried it....but now that is all I do. Good luck! icon_smile.gif

MominSC Posted 26 Sep 2005 , 2:14pm
post #5 of 26

I too use Viva. It doesn't stick to my icing...I guess because there is no design on it. I had the worst time trying to smooth out my cake...until I used Viva. I also use my fondant smoother on top of the Viva and it comes out quite nicely thumbs_up.gif Good Luck!!


gdixoncakes Posted 26 Sep 2005 , 2:39pm
post #6 of 26

Pooker, the Viva method will not work if you are not using a crusting buttercream. If you are using that, wait 10 minutes and then you can use the Viva to smooth or you can also use parchment paper. I have have had just as much luck using parchment.

Good luck!

ivanabacowboy Posted 26 Sep 2005 , 3:40pm
post #7 of 26

Waxed paper works too. I use that with the fondant smoother or just my hands. I may be new but at least I have managed smooth icing using crusting recipes lol! I like the Dream Whip Icing even better than Wilton's Class or Snow White icings.

vicky Posted 26 Sep 2005 , 3:44pm
post #8 of 26

You have to make sure you don't wait too before smoothing the icing. You smooth as soon as the buttercream doesn't come off on your finger. If you wait too long, it won't smooth out. It only takes about 3 - 4 minutes, unless it is very humid and depending on the humidity maybe 5 - 6 minutes. Keep trying, it takes time to get used to it but this method is awesome. I have tried wax paper, copy paper, etc. and this was the best method for me. I use Viva if I don't want any texture, but if you look at other brands, some have some very pretty designs on them. Good luck.

gdixoncakes Posted 26 Sep 2005 , 6:12pm
post #9 of 26

Ivanabacowboy, why do you like the Dream Whip Icing better? I'm curious because I have considered trying it. Thanks!

pooker Posted 26 Sep 2005 , 9:17pm
post #10 of 26

Thanks - you are all so awesome for helping me on this one! I do use a crusting buttercream, but when it is humid it can take HOURS for it to crust (as in yesterday icon_rolleyes.gif )

I'm gonna have to practice and see what works best for me...I need to go buy some paper towels now! thumbs_up.gif

ivanabacowboy Posted 27 Sep 2005 , 8:12am
post #11 of 26

I like the Dream Whip icing better for a) TASTE, b) texture and c) because it crusts easily without meringue powder. So I dont have to make a special trip to the cake store or Michaels to make sure I have meringue powder-I can buy Dream Whip at the regular grocery. But I think the taste is the big difference. And if you leave the cake under a cake dome overnight the Dream Whip icing gets sort of glossy like IMBC (and well er like Dream Whip lol!) but doesnt lose its consistency-which looks really pretty. It seems to me to be a "smoother" texture than the other crusting BCs. I made a batch of Dream Whip Icing and refrigerated it a few days. Brought it back to room temp and just stirred a little bit (you dont want to add a lot of air into it) and it was the most beautiful brilliant color and texture! I suppose I can best describe the taste as it doesnt taste so much like butter-the Dream Whip gives it a sort of whipped cream like taste (er um because Dream Whip is like whipped cream I suppose lol!).

It is easy to smooth with waxed paper and a fondant smoother (or your hand over the waxed paper).

If you want to do roses, you may need to stiffen the Dream Whip a bit with powdered sugar. It is pretty thick, but I havent tried roses-yet with any icing.

CakemanOH Posted 27 Sep 2005 , 12:32pm
post #12 of 26

Printing paper works the best. It is stiff and smooths like no other. I have had success with all but the paper is awesome.

vicky Posted 27 Sep 2005 , 8:47pm
post #13 of 26

What is your dreamwhip recipe. I haven't tried this recipe. Thanks,
Vicky, MO

ivanabacowboy Posted 27 Sep 2005 , 9:57pm
post #14 of 26

Hi vicky! This isnt "my" recipe. It is from polishmommy on this site. I have it in a recipe program and also added some notes she later commented about adding Nutella that I would love to try! There is a whole post about Dream Whip Icing down in Recipe Tips here

* Exported from MasterCook *

Dream Whip Icing

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Printed

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Dream Whip powder (approximately 1 pouch)
1/2 cup plus 1 teaspoon hot water
1 1/2 cups shortening
2 teaspoons vanilla
1 to 2 tablespoons flour
1/2 teaspoon salt
2 pounds confectioner's sugar

Combine the first 2 ingredients until completely dissolved and cooled to room temp. Add to all ingredients and mix slowly, adding 1 lb. of sugar at a time. After mixed well, continue mixing 1-2 minutes.

NOTES : Chocolate Dreamy Cream: add 1 cup cocoa powder and 3T water

Hazelnut Dreamy Cream: add 1 cup Nutella and 1-2T water

this is really rich! but when I added 1/2 cup Nutella I didn't think the taste was strong time I'll try that again to see for sure...

mvigil Posted 27 Sep 2005 , 10:02pm
post #15 of 26

I also use Dream Whip it easy to work with and my family likes it better than butter cream thumbs_up.gifthumbs_up.gif

vie Posted 27 Sep 2005 , 10:12pm
post #16 of 26

Wow, thank you ivanabacowboy for the recipe. I would love to try it. My familly thinks buttercream is way to sweet. I was wondering how it would work with flowers and stuff?

Again thank you

mvigil Posted 27 Sep 2005 , 11:57pm
post #17 of 26

The first time I used it was with the Foot Ball field cake and it held up just great . thumbs_up.gifthumbs_up.gif

CAubert20 Posted 28 Sep 2005 , 2:35am
post #18 of 26

Does it melt when transporting from one place to another. In in Louisiana and it gets HOT here.

mvigil Posted 28 Sep 2005 , 2:42am
post #19 of 26

The heat is crazy here in New Mexico also icon_twisted.gif
My huppy took to his parent house and it held up fine . icon_smile.gif
I had made it the night before and he took it the next afternoon.
So I think its safe thumbs_up.gif

CAubert20 Posted 28 Sep 2005 , 2:45am
post #20 of 26

Does it melt when transporting from one place to another. In in Louisiana and it gets HOT here.

vicky Posted 28 Sep 2005 , 2:57am
post #21 of 26

Does the dream whip buttercream icing need to be refrigerated after putting on cake? Vicky, MO

mvigil Posted 28 Sep 2005 , 12:10pm
post #22 of 26

No it does not need to be refigerated and it does hold up well in the heat when transporting icon_smile.gif

sunlover00 Posted 29 Sep 2005 , 12:50am
post #23 of 26

If the DreamWhip frosting gets glossy as it sits, won't the color from decorations bleed out?

sunlover00 Posted 29 Sep 2005 , 12:51am
post #24 of 26

If the DreamWhip frosting gets glossy as it sits, won't the color from decorations bleed out?

mvigil Posted 29 Sep 2005 , 2:10am
post #25 of 26

I really did not think it got glossy evan the left over icing .
the boyz like to practice with it icon_wink.gificon_wink.gif
I didn't have any problems with it and I plan to use it again icon_smile.gif

ivanabacowboy Posted 29 Sep 2005 , 6:40am
post #26 of 26

If the DreamWhip frosting gets glossy as it sits, won't the color from decorations bleed out?

The only thing that has bled on me was the dark green bc onto the white Royal Icing decorations. Which I understand this is common with Royal Icing and any buttercream, that Royal absorbs color. And it took about 3 days. But the colors I have never had bleed onto themselves with straight buttercream.

I think what makes the gloss is when it is in an airtight (or practically) cake dome, that is sealing in the moisture. It wont get glossy in a box or straight out at room temp loosely covered.

As far as heat, no frosting should be left out at 100 degrees or so-they will all melt or breakdown. Since the Dream Whip has some kind of agent in it that binds (I havent read the box to see if it is cornstarch or egg white or what it is), AND it is all shortening (which has a higher melting point than butter), you should be ok at comfortable room temperature and maybe briefly at warmer temps. I took a cake to work when it was about 95 degrees and it sat in the parked car (no a/c) in a garage for 2 hours and was ok. But I would be very hesitant to count on much more than that with any icing....

No refrigeration required.

As far as flowers, I havent even tried roses yet. The icing is pretty stiff, but Im not sure if it is quite as stiff as say Wilton's Class recipe tho. But close. If youve done roses before, you should be a better judge of the consistency than I am. My newbie judgment is it is somewhere more than medium but just slightly less than stiff. So I am guessing if you add a tad more powdered sugar it should work.

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