Melvira Method

Decorating By Leahw207 Updated 26 Mar 2007 , 2:10am by Leahw207

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Leahw207 Posted 25 Mar 2007 , 9:31pm
post #1 of 9

I was reading some of the other posts and came across "the melvira method". Could some please tell me how to do this. Thank you in advance!

Leah

8 replies
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good36 Posted 25 Mar 2007 , 9:59pm
post #2 of 9

You let the buttercream crust for about 1/2 hour and then use a foam paint roller to smooth icing. It works really nice. I have a large and small foam roller.
Judy

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leily Posted 25 Mar 2007 , 10:28pm
post #3 of 9
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diamond008 Posted 25 Mar 2007 , 10:31pm
post #4 of 9

I love it..............The best way I've found to smooth my cakes................

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jnf1 Posted 25 Mar 2007 , 10:35pm
post #5 of 9

It is a wonderful way to smooth your cakes. I love it.

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Housemouse Posted 25 Mar 2007 , 10:37pm
post #6 of 9

I was wondering what is the difference between crusting and non-crusting bc - other than the obvious one? Are they made with different ingredients or same ingredients but different quantities? I looked in the recipes but could not see non-crusting bc recipes there.

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JoanneK Posted 25 Mar 2007 , 10:39pm
post #7 of 9

I think the crusting ones have more sugar to fat ratio then the non crusting ones.

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stephanie214 Posted 25 Mar 2007 , 11:13pm
post #8 of 9

I tried her method for the first time on the St. Patrick's Day cake I did and loved it thumbs_up.gif

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Leahw207 Posted 26 Mar 2007 , 2:10am
post #9 of 9

WOW! I bet the results are awesome. I HAVE to try this! You guys are great! I just love this site and everyone on it!!! Thanks a bunch everyone!!!!!!

Leah

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