I've become a big fan of the Viva method, but I'm curious to try Melvira's.
The question I have is this:
It seems that the heat from my hands helps in the smoothing process with the Viva. Isn't this completly lost with the roller? Does it really take care of all the little bubbles, etc? Or is it just a good thing to use to get you going and then use your hands/towel afterwards?
S.
sueB, did you let your icing crust? If it did crust, it should not have stuck to the roller, unless you were applying too much pressure......I just learned this method the last several weeks........you just roll that roller ever so lightly, and it works! 
I LOVE the Melvira method!!!! I made the mistake of buying the wrong rollers first, and those gave the icing a "spackled" texture. After I purchased the correct ones, it came out SO smooth. I personally think it is so much easier than Viva...you have more control over your edges, and it is faster. I have no problems with air bubbles or the little "dimple-dots" that appear sometimes...just roll it over the cake a few times, and you are good to go.
I bought WHIZZ Roller system in 4 and 6 inches.
The package states "Ultra Smooth Surfaces High-Density Foam." Does anyone know if these are the right ones?
I too am hooked on the Melvira method.........I used to use the Viva, computer paper, etc........this past weekend, I smoothed with the roller.....I bought mine at Home Depot as well, the ultra dense ones.....I will never use Viva again..........the cake for 400, I smoothed the BC, and also the cream cheese icing on 3 of the 5 10" rounds that I made........worked perfect..........I love it! Melvira ROCKS!!!
I LOVE the melvira method...it's a no brainer -and SO simple! Wish I would have thought of it first 
I use a foam roller that's made by Rubbermaid -handle is blue, w/ a yellow foam roller (it's small, but I find that it suits me well) it was about $3 at wal-mart.
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