Viva Towel Vs. Parchment Paper For Smoothing Icing
Decorating By cakesbykitty Updated 26 Jun 2006 , 4:18pm by Euphoriabakery
Yes I think it need to be out at room temp. Other wise it gets sticky. I usually let it set until it feel like its starting to crust. Hope this helps 
I read the posts on smoothing and everyone was talking about Viva and parchment/wax paper. But someone and I can't remember who mentioned the Pella interfacing at fabric stores for a $1.37 a yard. I went to walmart and bought some and tried it today on a cross that I am working on and it worked wonderful.
Thanks for the tip. I am getting ready to frost a big sheet cake and am going to use the same method. I will post a pic later.
Thanks for all the wonderful ideas ladies and gents. 
happy decorating
Jo
Thanks. I didn't realize it had to be at room temp. I thought the fridge would help it crust and set. I've also used saran wrap (plastic wrap) and it worked well. I lay it on and use my finger to smooth out the wrinkle. Maybe that's better for touch ups.
Hey guys,
When you use the viva method or wax and parchment, do you have to move the paper around on the cake?
Or say do you start with one piece and lay it on and smooth then remove then get another piece for any area that the first piece didnt cover and smooth there?
And when doing the sides do you like wrap it around on a round cake and smooth that area and keep moving around the cake?
Am I making any sense? Just was wondering about the steps in the technique.
Thanks everyone!!!
Jowhip, I'm glad it worked out for you!
CrystalsCakes, yes I have to move the paper towel around. I don't have to get a new one everytime though, just re-use the same one. You'll have to do this several times to get around the sides of a large cake. I hope I'm making sense now. Good luck.
I just joined and I never heard of the Viva method for smoothing icing. I freeze my cakes for several hours before I ice them and always have spatula lines. tell me how to use this viva method. Thanks Sharon
I had to laugh at your screen name after you said you freeze for several hours. You have to use a crusting recipe for your icing. Ice your cake then once it has sat about 10 minutes(in the summer here with the swamp cooler going I have to let it sit about 25 minutes before it crusts) or until it has started to crust. I check by lightly touching with my finger. If no icing sticks then its crusted. Then take a paper towel and lay it over the cake and smooth over the towel with the back of a spatula or a fondant smoother. Some folks even use their hands over the towel.
i love the idea of using a spatula over the viva... i never even thought of that! ihave just been laying the towel on and gently rubbing my fingers over it...but then i tend to push to hard and get little divets or dents... the spatula is brilliant!!!!!!!!! can't wait to do another cake and try it! ok, i admit it. i 'm addicted.
ok...I must be oppsite of everyone here....because I tried and tried with the viva and couldnt do it...I tried with the spatulaa.....the only thing that DID work was to use the crusting bc...refrigerate it for a about 10 min and then viva it......it didnt stick at all!!! 
So is anyine here a Wilton instructor? Because I just became one and start my classes in a couple weeks. I am so scared to do the demo because I have never ever been able to make parchment paper work to smooth a cake, I always use Viva when I use crusting buttercream! How do you make the parchment not stick?
I started with the parchment (as taught in the wilton class) and it worked, but not as good. just wait for it to crust, lay it on and gently smooth with your fingers.
So is anyine here a Wilton instructor? Because I just became one and start my classes in a couple weeks. I am so scared to do the demo because I have never ever been able to make parchment paper work to smooth a cake, I always use Viva when I use crusting buttercream! How do you make the parchment not stick?
Just make sure you do set your cake aside and let it crust for 10 minutes. If you have good air circulation (pretty much good air conditioning) it should crust nicely and the parchment should not stick. I think I have only had one instance where I had a tough time with the parchment sticking and that was because there was a problem with the AC. If you have problems with it sticking you can always blame it on the fact that the room is humid or too warm and then point out all the cases when the BC will not crust nicely and then some of the resolutions. It gets pretty humid where I live, so depending on the time of year, I will mention the spatula method, but I usually keep the Viva method under wraps (unless someone has a really tough time). I really try to stick to Wilton's instructions for classes, but I do let students know that there is a big cake world out there and do give them the link to this site along with many others.
Good luck with your first class. Don't let the parchment get you too nervous--have fun with it--laugh a lot.
Yes, the class buttercream is a crusting buttercream
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