I have seen referances to both the upside down method and the viva method for getting a smooth finish. Can someone fill me in as to what they are?
There's intructions for the upside down method. What it does is make your edges very crisp and clean. The viva method smoothes the icing. It's just taking a viva paper towel once your BC crusts and smooth it with a spatula. I think the methods are for two different results.
I have never done the upside down, so I can't help you there.
But the viva ,you let your BC crust, then get a viva paper towel, and smooth it out, it works great.
Thanks! I am doing my son's birthday cake. I will be frosting tomorrow and I would like to try the viva method. Do I just use a corner or something? Can anyone elaborate, I feel a bit like an idiot.
Just rip a towel off and lay the whole thing on top...the warmth from your hand will help smooth it as you move in a circular motion- move the paper towel as needed- just remember to not push too hard. Then do the sides the same way. If you get build up at the top edge, you can use the paper towel to help push the extra icing down the side of the cake a little bit. Try to make sure you get a towel that is wrinkle free otherwise your cake will have the same wrinkle! If your icing stick to the towel, give that area a little more time to set. If you get icing on your towel...get a new one. I usually go through about 4-5 towels on a round cake
Put the smooth side of the paper towel down on top of the cake and gently rub the top of the cake with your hand or a fondant smoother. Gently remove the paper towel from the cake. Then, section by section, repeat the same process on the sides of the cake, always placing the smooth side of the paper towel against the cake. Just make sure the cake is touch dry before you start smoothing with the Viva or you will pull your icing off the cake.
I personally like using the fondant smoother as fronklowes suggested. I put the paper towel on the icing and just run over it with the fondant smoother (I call it my cake iron because you are basically ironing your icing smooth).
Thanks, so much. About how long should I lest the frosting crust before doing this?
Some people say to let it crust for 10 minutes before smoothing. I only wait a couple of minutes since the weather here is so unpredictable and affects drying/crusting time. I touch the icing with a small part of the papertowel and lift it off to see if the icing sticks to it or not. If it does I test again in a couple of minutes. I start on the top because it usually dries faster.
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