Hi fellow cakers!! Is it just me or did Viva paper towels get "bumpier" than they used to be. I have always used the "viva method" to smooth my buttercream and I am just not getting the results I used to. I thought it was just me but I look back on photos of previous cakes and I swear, they looked way smoother. Anyone else experiencing this??
I bought a large package last week and mine are just as smooth as always. I haven't heard of any changes. You can always use typing paper instead. 
Hi,,I also thought the viva paper got a little heavier with more tecture in it,,,It still works but I can tell the difference...not as smooth as before but still good.....
Has anyone tried this (with Viva or parchment or whatever) with the buttercream sold at Sam's club? I just couldn't get it smoother than it was before it crusted. Is it possible I didn't let it crust enough? Finally I put it in the fridge overnight and the next day was no easier. I wonder if I should add meringue powder to it.
Has anyone tried this (with Viva or parchment or whatever) with the buttercream sold at Sam's club? I just couldn't get it smoother than it was before it crusted. Is it possible I didn't let it crust enough? Finally I put it in the fridge overnight and the next day was no easier. I wonder if I should add meringue powder to it.
Personally I HATE using meringue powder. Why are you putting your cake in the fridge? Are you using perishable fillings? I NEVER refrigerate my cakes because I have issuse with crusting buttercream if I do. It doesn't seem to want to crust after it's been in the refrigerator. What do you mean "crust enough". It crust or it doesn't. I've never used Sam's bc I make my own. I crumbcoat and smooth then put on the final coat, smooth wait about 10 minutes for my icing to crust and smooth with Viva.
Are you icing a cold or frozen cake? Some people do but I can't get my buttercream to cooperate if I do. I prefer icing a cake that is room tempature. I get the best results doing it that way.
Thanks mamawrobin. It was my first time using SC's buttercream and it was on a frozen cake. It was for an event the next day and I knew I wouldn't have time to ice it so I did it the night before and it didn't smooth well. The next day after refrigerating it tried smoothing it again, but maybe the frozen cake + the fridge made the buttercream "wet." I'll try things differently next time.
Thanks mamawrobin. It was my first time using SC's buttercream and it was on a frozen cake. It was for an event the next day and I knew I wouldn't have time to ice it so I did it the night before and it didn't smooth well. The next day after refrigerating it tried smoothing it again, but maybe the frozen cake + the fridge made the buttercream "wet." I'll try things differently next time.
Just wanted to say that the only time I've had issues with my icing is when I put my cake in the fridge. I WON'T do that again.
I've noticed lately that it makes a difference which side of the viva paper towel you use when you lay it on your cake. One side smooths it out just fine, but the other side is not as smooth. I had never noticed this in the past, so I think there might be something different about them.
I have noticed a difference also. The Viva paper towel use to be softer like Kleenex and thicker. I have thought about switching to Sparkle because of it.
I don't use Viva but I do refrigerate cakes...the few times I do need to smooth a crusting icing with paper towel or something (usually some sort of design) I find I just leave the cake out at room temp long enough for it to dry out the bit of condensation and then crust...and then I use paper towel. (Had to do that tonight with a dino cake...long explanation so I'll spare you)...but yeah I just left it out like 45 mins or so and then went back with a paper towel and it had crusted just fine...but it was a cold crumb coated cake before I started working on it.
Perhaps we should email the company and let them know they are risking losing part of their market segment by changing their product?
Good point. If they knew I'm sure that would make a difference. That only makes sense.
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