I tried this for the first time last night - on a LIGHTLY crusting buttercream that is difficult to smooth. Melvira, you should have kept this to yourself until you could patent and sell special cake smoothers! This is a marvelous technique!

Thank you for sharing it.

Dang... I could've been rich by now!! I guess I'll have to settle for the inner glow that comes from helping people achieve prettier cakes. Hey... you can't spend it, but it sure feels good!

Shucks, this is the last day I am home before I return to work... I am going to the store to purchase one and giving it a whirl ~ my co-workers can eat the product tomorrow.

What a wonderful thing to share Melvira! I would still work on a patent for the "official" Melvira tool. I think there are a lot of people who would still buy it. I would and there isn't a thing in the cake decorating aisles now ~ and as many of us CC'ers there are, there are still some people who are "in the dark" lol, and not here... I say go for it.

Thanks again!

Thanks Valerie!! I have been working on the idea of patenting a few of my ideas and selling them. If you think the roller is the only trick up my sleeve...

Bless you all for your positive reinforcement!

Can this method be used on fondant?

It absolutely can!! You can use it to smooth the icing first so you have a nice smooth surface for the fondant, then after you apply the fondant you can use the roller to smooth it as well! It's very versatile!

Tried this for the first time the other day (my friend's birthday cake). What I think I did wrong was put the cake in the fridge to let the buttercream crust... then let it come to room temperature....caused soft spots that the (barely damp) sponge roller picked up. Is it better just to let the buttercream crust at room temperature? Must say, some spots did come out alot smoother than when I use a spatula. Like any other technique, I need practice!

deb

Yes, you just need to let the icing crust at room temp for 10-15 minutes depending on humidity. Someone else informed me that you can use non-crusting buttercream if you put it in the fridge for a little while, but I have not tried that. (I really am going to!!) I always recommend that for the best results you use crusting BC and let it sit at room temp uncovered to crust before rolling or the tacky icing will stick to the roller. I am sure if you try that you will be much happier with your results. The good part about this method is that there isn't a huge learning curve. Good luck!!

Melvira---You are a genius!!!!!! I finally went out and bought the roller at Home Depot last weekend. My husband and I spent 10 minutes making sure we had the right one.
I used it on my 1st paid cake (for my best friend!) and it was AWSOME!! My husband said, "why did you wait so long to buy that thing, the cake looks perfect!".
I wouldn't go that far, but it took a so-so iced cake and turned it into something I can actually be proud of. I was almost ready to give up on making this a hobby-business while I am a SAHM but now there is hope for my cakes!!!
THANKS SO MUCH!!

I will definitely have to go buy a couple and do this technique...thanks Melvira

korensmommy, that is wonderful! I am so happy to hear of your success! Keep up the great (and funny!!) cakes!

IT WORKS! IT'S FAST AND EASY. I WAS IN AWE AS TO HOW FAST IT WAS.

I bought my rollers today!! Can't wait to try the Melvira Method!!

The roller works so well! Thanks

Used your method again, this time let the icing crust at room temperature - and I finally got the hang of this - definitely need a light touch doing this, but was so pleased with the results (my christening cake). Thanks again Melvira!

MomLittr... I am SO glad to hear that it worked out for you!! That makes me so happy!! Great job!

This technique sounds amazing!!! So could I seriously say goodbye to the hotwater and spatula method for smoothing cakes? Do you have before and after pictures that you could send me? From your instructions it looks like those images were missing.

Thanks Melvira!

Can't wait to try the Melvira Method!!
DH already got me the roller!

Hey Ang... there is now a link to the method on the CC home page, if you scroll down it's under the new articles list. It is complete with pictures, etc. so you should have all the info you need! Let me know if you need any additional help! And yes, you may be able to say goodbye to all those other methods! I know I have!

Melvira sorry to ask such a .... question , but when you said to better use a Crusting Buttercream, what do you mean?
I just use the Wilton BC recipe. Is there something diferent for a Crusting one?

Biviana, I am happy to answer your question!! The Wilton recipe (if you are using the one with meringue powder) IS a crusting recipe! It just means that if you leave it uncovered for 10 minutes the outside of the icing will become dry to the touch... it forms a slight 'crust'.

I hardly ever use the meringue powder in my buttercream and it does just fine with the roller. I made a three tiered cake today and it was smooth as a baby's behind. I thank you so much Melvira for coming up with this hint. It has helped me with my cakes more than any other hint anyone has given me.

The one I did today was the biggest challenge I have had so far as I don't do much decorating. I used the Wilton 3 tiered stand so I didn't have to stack it but I was still proud of my results. Will try to post a picture when I have time to figure out how.

Had a cyberfriend ask me how I got it so smooth so I emailed her the link to this forum.

Thanks again.

Diane

Diane, thanks for that feedback on the non-crusting BC!! I have not done it personally, so I am always nervous to tell people that it works, but if you've had success doing it, that's good enough for me. I did revise my instructions to say that it will work with non-crusting if you put it in the fridge for a bit because a few people have told me that. I know I should test it myself though, just say I can say I have done it! Thanks again!

Hi Melvira!
That tutorial looks great. Wonderful job!

Thanks for the info Melvira. Can this method also be used for multiple colours on the surface? I have to make a cake of the Jamaican flag and was thinking it would look great if all the colours were smooth in buttercream instead of just doing stars.

You should be able to use it on different colors as long as it has crusted. I would suggest that you smear a little on some waxed paper and test that theory before you accidentally mess up a cake!! Let me know how it goes, I'd love to be sure about it!

Melvira!!!! Your method rocks!!!! I recommend it 110%!!!!! Thank you!!!!!

Thanks so much for this great method! Can't wait to try it!

Could you please post the recipe for icing you use with this roller method. It would be greatly appreicated & so convenient if it were in this thread with the directions for smoothing the icing. Thank you.