I use this method all the time now and it gives me a very smooth finish. If you look in my photo's you will see what I mean.
The only thing I can say is that I use a spatula to get the icing on evenly and then wait for no more then 5 mins or so and then I use the roller in a painting motion. I don't press really hard but just enough not to cause an indent.
Hope this helps
i smooth the icing with a spatula first let it crust then use the roller..(high density/high capacity) with light pressure love it!
Can this method be used on IMBC? Or only Crusting buttercream?
MIN
I think that you have to use a crusting buttercream to get it to work right.
I can't figure it out. I olny use Italian or French buttercream. Is this why the method is not working for me?
Should the roller be dampened first?
Can anyone give me the full instructions on how to do the Melvira method?
Allison73, here is a link to the tutorial.
http://cakecentral.com/article83-Quick--Easy-Smooth-Icing-Using-a-Roller-Melvira-Method.html
I only use a crusting buttercream. Do not wet the sponge. I have a few sponge rollers that way when one gets too wet from the icing, I slip another one on. I use mine right away on my icing and am not firm with it. Then after a few minutes I use it again and it gets nice and smooth. If any air bubbles come up then I poke it with a toothpick and roll back over it to get the air out (like the process of putting wallpaper on a wall).
I have great success with this method. I use a crusting icing and you have to make sure you have the good hi density foam rollers some of the cheap ones live a texture! I use a spatula and get it fairly smooth and level then just wait a few minutes until it won't lift off when touched and then roll just like it says in the article firm but not hard strokes. I hope it ends up working for you because I can't believe how much time it saves me, I love it!
I love this method. I don't even have to have the icing all that smooth for it to work. LOVE LOVE LOVE!
I do find that I do need to apply fairly firm pressure. At first I was scared to, but it really does get out air bubbles if you put a little pressure on the roller.
Also, it really is important to use a high-density foam. No other foam will work as well.
And I have much better luck if I just roll in one direction, and not back and forth. If you go back and forth, there is a better chance that you'll pick the icing back up (just like when you go back and forth with a spatula).
I have found that the icing needs to be pretty well crusted. I've only used crusting buttercream so far, but I did notice that Melvira's tuturial says to put cake in the refrigerator if it's not crusting.
Good luck!
Christine
Here's the roller I use. It is a "cheapie" and works great. I, personally, like the squared edge to get a clean bottom edge where the icing meets with the board. It's not even necessary to put a border on it.
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