I keep hearing the Viva method bandied about on this site and I get the idea, use the very smooth brand of paper towel to smooth butter cream icing once it has crusted, but is there any special technique? I am going to try it on a cake I have to bring to a going away party for a friend and so I am very nervous(why do I always try something new on a cake that has a place to go?) But I have seen cake s taht have butter cream that looks like fondant, I HAVE to learn how to do this!! So if any one has tips or suggestions I would be so appreciative!
Welcome to CC.
You have the general idea; just remember to let your icing crust first.
Also, I like using the paper towels with the designer imprints...gives the cake background a different look.
there's no real trick, let the cake sit at room temp. for 10 min. or so and if you can touch your finger tip lightly to the frosting without it sticking to your finger it should be crusted enough to go ahead with the paper towel....just lay it on top and you light pressure...you'll get a feel for how hard you can push while you're doing it...and don't worry I was VERY successfull the first time I tried this technique...it has always worked for me.
would you use a motion like when you are sanding wood? Lighter touch of course, but a similar motion? Do I rub back and forth or in one continuous motion? Hey I have a better idea, you can come over and do it for me 
Seriously thnak you for any tips, I'll muddle through it liek i always do, but any extra knowledge is helpful. And at least the cake tastes divine, so if its not perfect there's that to fall back on.
It helps me to use my fondant smoother over the paper towel and just lightly roll it over. Then lift the towel, place beside the area you just did and repeat. You can use your hand just as well but the fondant smoother works better for me because it leaves out my fingerprints.
Interesting topic. I have seen mention of the "Viva Method" but had no idea what it meant. Now that I have a better idea of it is, could someone please explain to me the purpose of doing this?
Cordy, I hope you don't mind me jumping in on your thread. I'm a newbie too!
Hi Bella. Welcome to you too! 
The Viva method helps to give your cake a smooth look, almost like you covered it with fondant instead of buttercream. You need a good crusting buttercream recipe such as the Wilton buttercream recipe or one of the crusting buttercream recipes from this site. I use the Wilton Snow White.
Now when you are rubbing the Viva along the cake surface, do little crumbles of frosting fall off, or are the simply smoothed into the rest of the frosting? See I can't shake the mental image of wood sanding Anyway sorry I am geeking out on these minor details but I like knowing before I try it. Although I know there is no preperation better than just doing it...
No, unless your frosting is too dry or you are rubbing too hard , it shouldn't crumble. Try this recipe.
Snow White Buttercream Icing
Ingredients:
2/3 cup water
4 Tablespoons Meringue Powder
12 cups sifted confectioners' sugar (about 3 lbs.)
1-1/4 cups shortening
3/4 teaspoon salt
3/4 teaspoon No Color Almond Extract
3/4 teaspoon Clear Vanilla Extract
1/2 teaspoon No Color Butter Flavor
Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth.
YIELD: 7 cups icing.
I am a Newbie, too, and I just had to try this technique when I started reading about it... I LOVE IT!!!! I have only made 2 cakes since I 1st read about it, and I did it with both of them. It is really very easy! I don't have the fondant smoother, so I just use my hands, in a back and forth motion, but sometimes a (gentle) circular motion, too.... Anyway, I just wanted you to know that I was scared too the 1st time I did it, it was on my son's birthday cake for his 'big' party, but all turned out great!!!!
Try it, I think you will love it!!!!!!! 
About how long should it take to smooth a whole cake? I have tried this a couple of times and never noticed mush result (probably a user error.) I may have not been using enough pressure or my icing wasn't right for this technique. For an 8 inch square cake how long should this process take?
I am making my first wedding cake in four months and the bride just wants a smooth cake with very little embellishment. I have been practicing and am getting other cake techniques fine but for the life of me can't get my icing as smooth as I would like for it to be. Any suggestions and/or tips on this technique would be very appreciated!
It shouldn't take but a few minutes. If you are planning a wedding cake, maybe you could smooth Italian Meringue Buttercream nicely. Since the bride doesn't want much embellishment, it would be lovely.
Try this link to an old post pertaining to a gorgeous cake done by antonia74. I believe she tells how she did it and there is a photo.
http://www.cakecentral.com/cake-decorating-ftopict-7968-lilac.html
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"Now when you are rubbing the Viva along the cake surface, do little crumbles of frosting fall off, or are the simply smoothed into the rest of the frosting? "
I think you got the wrong idea..... you DO NOT move the paper towel..... you simply lay it on the cake surface, and lightly rub your hand over it....the towel does not move until you pick it up and move it to the next area....
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