Viva How To... Yes, This Means You Too!
Decorating By cakesbykitty Updated 30 Jun 2006 , 3:54pm by MJsmom
ok... i don't mean to beat this topic to death... but.... i have seen (and posted) a trillion messages on viva smoothing methods for crusting buttercream frosting. However, what isn't clear to me is how you all do it! i thought it was put the viva towel on a crusted butter cream cake and gently rub with fingers, then i saw someone uses a spackle knife, now a fondant press thingy... and someone said they move it around? certainly you mean you lift and move it to another spot? i would love it if someone would type out the complete way to do the viva smoothing method and if you all would add your personal experiences and any tips you have... (I actually just read on another thread one person mentioned copy paper is better than viva?! 
) so, for me, and all the newbies, and people frustrated with bumpy, dimpled and non-smooth cakes... will you start typing people?! Thanks in advance from one lumpy, dimply cake maker (the cakes, not me ... well ok, me too 
)
well..I think everyone probably will have a different way that they do it. I allow my buttercream to crust over, then I place the viva on the top of my cake and smooth with my hand. I do have the fondant press thingy which is called a fondant smoother or fondant tool. I use both the smoother and my hands, depends on my mood! I rub and press and look until it's as smooth as I want it to be. I start on the top of the cake and work my way down to the sides and around. It usually takes quite a bit of rubbing and pressing for me to get it very smooth.
I let my buttercream crust a little, maybe 5 minutes or so...I have also done it almost instantly after icing, with no problems, but I would suggest waiting a bit so the towel doesn't stick. I lay the towel on my cake, and use my hand to rub the towel, pushing very slightly if there is an air bubble or somthing. You can feel the pressure on the icing underneath, and you don't want it to be hard so it pushes the icing around. When I'm done with that spot, I pick up the towel, and move it to the next area. Repeating the same process until my cake is smooth. Also works great for sides and corners. Good luck, it really is probably the best trick I have learned.
I start with the fondant smoother and do the sides first. I finish up using my hand and fingers because I can feel the frosting better. Definitely have to use a crusting frosting. I probably over-do the smoothing but I love it when everybody is discussing whether it's fondant or buttercream. To see their faces when I tell them it's BC--priceless!!! LOL!!!
when i use the viva i notice (even though it is "the only non patterned paper towel) it leaves a ripply pattern?????
i'll be darned.. i just went to the kitchen to look at my viva and there is a right and wrong side! huh!
I'm the opposite of mac--I start with smoothing with my hands and fingers first. I smooth out all the rough icing areas that I was too lazy to smooth with the spatula before letting it crust. I will use the heat from my hands to manipulate the icing to really make it smooth and get out any creases or major rough spots. Then I will take my fondant smoothers (I use 2) and iron out the cake to smooth out all the finger indents I left! 
The whole time the viva is between either my hands or the fondant smoothers and I am constantly lifting it and moving it to another spot on the cake.
You know I was at the store last night picking up some viva and last time I just bought the plain white kind without a pattern. Yesterday I notice one with a design on it (not a raised pattern) anyway it was even smoother!
Anyhow I use the fondant smoother and "iron" the cake with it. When i used my fingers it tended to be a little "bumpy" I am still working on getting the icing smooth. I think it is the hardest part of decorating!!
I also use plain printer paper too....it work great!! My loving family always uses my viva and I can't seem to find it when I need it!! Good luck...the smoothing is always the hardest part!!!
I use my fingers only - you can actually "feel" the areas that need to be smoothed. I let my icing crust just a few minutes (maybe 3 to 5?) I also keep a couple of the Viva's near by - sometimes if you are using a color icing, some color will rub off onto the paper towel, so I use a clean on to keep from transferring the color. It works perfectly for me - and there are a lot of people who think my cakes are fondant too, they are so smooth!!
After about 5 minutes of refridgeration I start the smoothing process. I do use my hands and fingers on top of the Viva to smooth; however, my hands are very,very warm. Because of this, I will use a big serving spoon and rub the curved backside of that on top of the Viva to smooth it.
Would someone mind posting a BC recipe that crusts well? The one I"ve used for years will crust, but it takes about 20 - 30 min. I hate waiting!! TIA!
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