I'm a big fan of smoothing buttercream with commputer paper! I always wondered, is their a brand, thickness and brightness that is best for this method??
It's not a food-safe product so I don't use it. But cardstock is stiffer if you like that. I just use a scraper to smooth. If I'm really anal about the spatula lift marks, then I can go over it with a piece of parchment. My buttercream crusts only very lightly so I have to use a light hand.
Thank you! I learned this from Sharon Zambito. If it's good for her, it is good for me! =)
Thanks for the input!
It is amazing!!! Try it once and you will never stop! =)
I always use computer paper when I use a crusting BC (obviously). Its fantastic! But as to the original question, I don't think there is any one brand that's better than the other. I definitely would not use card stock. Just regular copy paper is perfect.
Another reason to bake my own...I just can't stomach the idea of people using stuff like computer paper (stored goodness only know how in a dusty open pack) and baby wipes on FOOD.
Whatever happened to mixing icing to the consistency that permits smoothing immediately after application?
Whatever happened to simply putting enough icing onto the cake so that you could smooth it with a sanitized metal spatula?
Looks like online resources have dumbed down the skills that used to be normal.
That's fine if you don't want to use computer paper or viva or paint rollers, but you don't have to bash those that do. By the way, using those would take those spatula marks and pock marks right out of your buttercream cakes - I can see them in your gallery. We take the time to do these things because we don't want to rush through and have our BC look unfinished. I'm not trying to offend you, but don't knock it 'till you've tried it.
No, not from lifting a cake. They're from smoothing the sides and top with a spatula or bench scraper and then not bothering to go over it again carefully to get rid of the marks.