Dee... that SHOULD be a crusting BC recipe, there has been a lot of speculation about whether adding meringue powder really makes it crust more or not, so I guess you could try adding it. For that recipe you would want about 2 tablespoons. Otherwise that should be a good recipe to use for this method!! We'll figure it out.
Momof5kiki... you can use this on BC, fondant, and edible images. It can be used in a multitude of ways!! Hope you try and enjoy it!!
I bought one yesterday and I almost did a little jig in the kitchen after it smoothed out my cakes. 
I could not believe how perfectly it worked!!! No more lined and bumpy icing for me!!!!!!!!
Ok, if you all know this, I apologize for posting the obvious, but I'm doing another display cake today with ribbon along the base of each tier. I messed up the icing a bit, so picked up the roller to smooth it out. Quite by accident I discovered this method is great for "pushing" the ribbon into the cake and making the ribbon nice and smooth, too! The icing should be crusted but still moist enough to accept the ribbon, but oh my gosh another great benefit from this method! I dont' think I'll ever have a crinkled ribbon again! WAY TO GO, MELVIRA!!!!!!!!
Did you ever know you're my hero!!??
Okay, Melvira (or anyone else that can help!), if you're reading this:
I went out and bought my roller to give it a try. My icing was fairly smooth to start with, and I did get a few lines and bubbles out with the roller.
BUT: I decorate my cakes while they are frozen. I iced the cake, then let it crust for about 15 minutes. When I rolled it (using long, light strokes like instructions said), I ended up pulling some icing off (not all the way, it just made little peaks).
Since I freeze my cakes, is the roller method not going to work for me? I so want to "perfect" my smoothing, but I just could not seem to do it right.
Ok, you can still use the method on a cake that has been frozen, but you will have to smooth it before you freeze it. See, when it thaws, the icing weeps a little (condensation) and that makes it sticky! Then, when you try to roll it, the roller hits that wetness and pulls at your icing. YUK! No good! So, if you smooth it, then freeze it, you should be fine. Or... if you let it thaw and let the condensation completely dry, you will be able to roll it. HTH!!!
I always start frosting my cakes straight out of the freezer and use the Melvira method with no problems. Maybe because I do a crumb coat first and then let it crust over, thus giving it time to thaw before adding the 2nd coat and smoothing? I'm not sure why I haven't had any problems. I do make sure that my icing has crusted well though.
Christine
Bought mine today when I was out with mum. Had to come home and make a cake just to test it out.
I LOVE THIS METHOD. I never had the paitence to smooth my cakes with a hot spatula, but not i dont need to. I still need to work on perfecting the method, but what I am doing now with it is leaps and bounds above my past cakes.
THANK YOU THANK YOU THANK YOU
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