Is it possible to use the "viva" towel method for smoothing icing without using a crusting buttercreme? How about using SMBC? Has anyone tried this, if so, what were your results? I'm assuming you'd have to refrigerate iced cake before smoothing. Any comments?
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albumangel
Posted 3 Sep 2007 , 3:30pm
post #3 of 3
Definitely only use Viva on crusting bc. Smoothing meringue buttercreams is actually easier, I think. You'll want to let it chill in the fridge, then use a hot spatula (dip in hot water) to smooth it out.
My only warning is- if you've added coloring to the SMBC, the hot spatula will actually change the color in places, giving a marbled look. See the daisy cake in my pics. I kind-of liked the effect on that cake, though.
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