Best Technique For A Smooth Cake???

Decorating By 4cardsfanz Updated 27 Apr 2006 , 3:08am by Noelle

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mid Posted 26 Apr 2006 , 1:23am
post #31 of 35

I'm so sad icon_cry.gif I don't think I can get this viva towel in my country. Never heard of this brand.

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aniam215 Posted 26 Apr 2006 , 7:21pm
post #32 of 35

You can also use non-fusible interfacing, a.k.a. pelham, you can buy it by the yard at fabric/craft stores. It's inexpensive and you can wash it and reuse it. I think it's usually around .99/yd but I recently got it on sale for .33/yd.

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KHalstead Posted 26 Apr 2006 , 7:24pm
post #33 of 35

you can also try a piece of computer paper too!!!! It will work just like the viva paper towels...use it with a crusting buttercream in the same manner.

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umfalcon Posted 26 Apr 2006 , 7:46pm
post #34 of 35

Viva is the bomb. It has always worked great for me. I have recently started using paint spackle spaculas. You and get them in a wide variety of sizes and they work well. Not only do they smooth, but they also get off any excess icing and gives good edges.

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Noelle Posted 27 Apr 2006 , 3:08am
post #35 of 35

Hey Cardsfan! I'm a fan myself...

I know I'm chiming in a bit late but just saw the discussion. I use the viva paper towel method but do it a little differently. I don't wait for it to crust this way. I make a powder of 3 parts confectioners sugar and 1 part cornstarch and sift it together really well. I just keep this in a tupperware bowl for future use. Then after icing the cake I use the wooden fondant roller and roll it in the powder and then roll it on the cake so I don't have such a sticky surface on the cake. Then I do the paper towel method just as described here. If the paper towel sticks at any time, I just roll on more of the powder. It's just powdered sugar and cornstarch so it's not like it's anything disgusting. And then it is such a light layer that it doesn't show up on the cake. If it does, it tends to dissolve fairly quickly. I learned this when I took a class and have been doing it since. I've not had any problems doing it this way. I'm sure waiting for it to crust works fine too, but this is just another way of doing the same thing. It works for me, so just wanted to share.

Noelle

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