I've been working on improving my buttercream technique all summer. I can get the icing pretty smooth with Viva, but it leaves the cake looking a bit dull. When I try Sugar Shack's copy paper technique I just get a mess...it sticks even though the icing has crusted.

Is the Melvira method significantly better than the Viva thing? Does it leave the BC nice & shiny?

TIA

Melvira method is the only method i use for smoothing.

Here are a couple of cakes that i did (and didn't cover with fondant )
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=600623

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=515233

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=481853

I didn't know you could get buttercream 'shiny'... educate me, please!!

And I like the Melvira method because it's quick.. zipitdy zip! With Viva it seemed like I kept going back over and over ...

Umm, isn't it supposed to be shiny? I'm just a beginner, so maybe I'm expecting the wrong results from smoothing. Sharon Z. says in her BC dvd that after smoothing with computer paper, the icing will be "smooth as glass." I just cannot get that computer paper thing to work for me.

I thought (probably mistakenly) that when you want a matte finish, you use fondant. But one of the advantages of BC is that is has a shiny, glossy finish. Am I wrong? Maybe I'm just obsessing?

Kansaslaura, you're right...Viva smoothing does take a lot of repetition! So the real advantage of Melvira is that it's quick & easy? I could go for that!

I've tried a lot of different crusting buttercreams and I've never had one that was shiny.

I just started using the Melvira method (Thanks Melvira!) and am finding it pretty easy to get a nice finish.

Personally I think both methods are great. But I like the viva and computer paper better, some how with the roller I get teeny, tiny little fuzzies in my butter cream. I haven't gotten that with the viva method.

I usually just use the viva...both methods are great though. I also don't have "shiny buttercream" that's a new one to me.

I think I would be leery of using computer paper to smooth icing as it may be coated with inedible or even toxic finishes which might transfer to the cake. I always stick to wax paper or parchment intended for food use.

OK, you've put my mind at ease! I guess I was trying to get the poor BC to do something it's not meant to do, lol!