Which method is easier and better for a perfectly smooth icing like I have seen in some of the cakes on this site? I like the upside down method because of the sharp edges but it sounds too complicated. Please let me know your experiences I am preparing for a wedding cake for my Wilton class.

Viva to me is much easier.

I've only tried Viva, but would love to hear someone's experience with upside down method!

I know me too I read the tutorial and darn what a smooth cake!!!!!! But both methods sound too difficult to me!

I tried the upsidedown method once so far. I am going to try it again though!

It's mostly like icing a cake the usual way, I thought.

I thought that maybe I'd try both methods together. To get crisp edges AND really smooth sides.

Viva method here.

May be I should try both on practice cakes but my class it's on Monday and I need at least two of the cakes real smooth the 6" will be covered with flowers and gradually less on the other two but it has to be real smooth!!!! I guess I better get to it and give it try and quit being such a chicken

I hate to sound ignorant but I am new to all of this.......what is the upside down method? Thanks for your help! Suzanne

I also might sound ignorant...
But I browsed the titles of the tutorials and I did not find the Viva method.

auntsushi... if you go to the tutorials on the home page, you have to click where it say MORE and you'll find the tutorial for the upside down method with the steps/photos...

Anyone can help me about the Viva method?

It's there too it's also called the faux fondant

I love the viva method.. I have always had trouble with my smoothing of a cake and since I have done the viva method I won't do anything else..

But the whole idea of trimming the edge to make look smooth I don't like that part but I guess that's where the whole faux fondant idea comes from

I was knocking myself out trying to get rolled fondant right and then saw the faux fondant method. I love it! You get the fondant look and the yummy buttercream taste. But with the faux fondant you aren't going to get the crisp edge. I haven't tried the upside down method yet but plan to try it. I'm absolutely in love with Viva towels for smoothing. I don't even use a smoother, just my hands and my surfaces come out very smoothe. Love it!

CarolAnn your cakes ARE SMOOTH !!!!!! I guess even the Viva method is not supposed to be perfect the first time everything takes practice

Thanks!! Yes practice. I use scissors to trim the edge off the top of each tier and then when I use the towel over the edge I stretch it to pull the curve over the top. It works so neat! Just practice and see how it works for you. I tell you I love it! Good luck!

I love the Viva method. The very few newer cakes I've done (since taking Wilton 1&2 and coming here to CC) everyone asks me if it's fondant. When I tell them it's buttercream they are surprised.

OK I`m fairly new here. Viva and up side down method. Please splain Lucy!!Cheffie

Bump

http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html

here is the upside down method.

helpful hint, there are several helpful articals under articals, found on top of this page, right in the middle under the heading "articals"

here is the viva method

http://cakecentral.com/article10-How-To-Create-Faux-Fondant.html

I use the Viva method quite often. It is really a time saver. I have not tried the upside down method but I'm thinking of experimenting with it some time soon.

I have a question about the Viva method. I have just learned about this method since joining CC and have not yet tried it. I have only used the bc recipe in the wilton book (shortening, powdered sugar, meringue powder, water, vanilla). When my bc dries on my cakes, it cracks. Has anyone used the bc recipe that is in the instructions for the faux fondant? It uses more shortening and adds cake flour. How is it to work with and how does it taste? Also, does the icing still crack when you use the Viva method?

Sorry that I'm using this thread to ask my own questions. Thanks for your help in advance.

I started using the Crusting BC recipe from the website about a month ago and fell in love with it. It works really well and tastes incredibly good. I haven't experience it cracking either. This is now my standard buttercream icing.

Cindy_Gl
Thank you soooo much!