Melvira Roller Method With Imbc?

Decorating By Rannadanna Updated 28 Jul 2007 , 6:10am by AnythingSugar

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Rannadanna Posted 28 Jul 2007 , 2:45am
post #1 of 6

First off, what an AMAZING site! Everyone is so incredibly generous with their time, experience, wisdom, and praise...

I am new to cake decorating and am not sure if this question has already been asked: can I use the Melvira Roller method with IMBC? I only ever make Italian Meringue Buttercream and haven't yet found a "secret" to getting that super smooth appearance. Usually, I'm baking for close friends and family (ie: those that don't really care what the cake actually looks like), but I'm attempting my first real "decorated" cake for my daughter's third birthday this next weekend and am hoping to improve on my past efforts. Any advice would be appreciated! Thanks!

5 replies
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Biya Posted 28 Jul 2007 , 2:53am
post #2 of 6

I'm pretty sure it has to be a crusting icing. The IMBC I use does not crust, don't know if there is one that does. My favorite way to smooth IMBC is with a hot knife once the icing has chilled and gotten very firm.

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Biya Posted 28 Jul 2007 , 2:55am
post #3 of 6

oooops not a hot knife a hot spatula. Must be getting late my brain is starting to go on the fritz.

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KoryAK Posted 28 Jul 2007 , 3:08am
post #4 of 6

ditto

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cathyscakes Posted 28 Jul 2007 , 5:59am
post #5 of 6

I have never used that icing, but I would think you could refrigerate the iced cake and give it a try. I have better luck with a crusting buttercream with that method, but have done it successfully with a non-crusting type buttercream, you just have to refrigerate the cake first.

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AnythingSugar Posted 28 Jul 2007 , 6:10am
post #6 of 6

Welcome to CC!!!! I use the Melvira method on crusting buttercream and it works great but I don't know about the other. I just wanted to say Welcome!

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