I just tried the Melvira method, and finally got the correct roller and I can't believe the smoothness so quickly! It takes so much time with paper towel and this was zip zip zip smooth as glass wow!!!!

Welcome to the club

I find myself looking for reasons to make a cake so I can use my roller again and again...after so many years of messy looking buttercream or covering everything with fondant, it's great to finally be able to do it right. And I'm glad Melvira shared with us too

I had tried quuite a while back, but had the wrong roller. I went to Loews and got the right thing and I am blown away with this thing. Your right I am thinking if my hubby would kill me if I made another cake hahaha...have to break out the dummies I suppose

I'd be lost w/o my paint roller. Mine used to be white, but the red bc has stained it pink. It's my dirty-little-secret that I don't tell people in my area about.

THEM: How do you get your icing so smooth?
ME: Practice, Practice, Practice.

Hmmm, I'll have to give this a try. Are you talking about the little foam roller that's rounded on the end? The Viva method rocked my world when I saw it! But hey, BC is never toooooo smooth! Thanks!

Go to Loews and ask for a high density roller.......they are thin little rollers i got the 6 incher so it will cover my sides

the name of the roller is called 'high density' and do you use anything between the roller and buttercreme?
ive been trying to get my buttercreme smooth i would like to try this method.
TIA

nope just roll it after it crusts and its like magic....I cannot wait to do my next cake

I have not done a cake for on here yet, but just wait until I post my next cake woohoo it will be smooth baby....I tried it on a single layer I had left over from bear cake, and I was like holy wizzardry look at this smooth out wow...I am psyched

i will definately have to check this method out.
whats a good buttercreme?? i have tried both sugarshack and indydebi BC - but i would like to try another firm, crusting great tasting BC.

What type of icing works best with the Melvira method? Would it be SMBC / IMBC or Shortening base icing?

Thanks!

Hope this isn't a dumb question...are the high density rollers food safe and how do we know this?

you should ask all these technical questions of Melvira

They use the same rollers for basting and other things on the Food Network. I do know that you need to wash the roller before you use it, and between each use. Mix some soap with a little water in your hand and then apply it to the roller. If you squirt soap right on the roller you'll be washing it for an hour trying to get it all out.

I think if you are worried about food safety with this you could always put a piece of VIVA paper towel between the roller and your cake.

could you tell me what is the brand of the roller?

Thanks