using high density roller to smooth - Page 3

gpenguin
I know how you feel
I was a lurker for a while before I got up enough nerve to post a reply.
It was a question about what to put between the icing and cardboard of the cake below it so the icing wouldn't stick. I actually had a good answer for this, I have always used coconut (a small amount just under the outline of the cake circle), I also indicated that I always let my customers know this and usually I serve the wedding cake and I tell the people as I am serving it that there is coconut on the middle of it I have had responses from yummy to yuck, no one was ever rude, but it created a flurry of responses and you would have thought I had suggested that we put posion, on the cake. I ALMOST decidied that this was not the place for me, but I decided to let it roll off my back and continue on. I'm glad I did. So, don't get discourged keep on posting and caking
Jibbies

If someone had said to the anchient Romans, "Hey guys, maybe using lead pipes for our water supply might not be such a great idea.", we might all be speaking Latin today.

Good point GPenguin.

Also, though, good point Doug.

As I read this I notice I'm drinking my coffee out of my styrofoam cup and my water out of a clear plastic bottle.

I truly appreciate BOTH the views and the information backing it up.

LOL, Man, Doug you crack me up! Yah, chocolate and cheese. Sounds good to me! But Im sure there is something in the pasterzation process of the cheese that will kill us! Oh well. I guess that is why there is so many cases of cancer. There is just so many things out there that arent safe. Sad.

Thank you gpenguin for sharing your research. I was just looking at my Wilton foam squares (for making gumpaste flowers). The thin one is very similar to high density foam rollers. Could we send a petition to Wilton, begging them to make a food safe roller?! I'd really like a 12 " one!!

While I can understand that there may be some concern, I believe that with the small amount of time and the limited intake of icing that the danger would be minimal. But, the question becomes--why doesn't someone come up with a food safe high denisty roller? That would be great and if the rollers came in different sizes, that would be even better.

Yes, PLEASE can't someone develop a food safe roller?!?! This method for smoothing icing is the best I've ever used! And I agree with ejenn...if the rollers could come in larger sizes for use on larger sheet cakes such as the 11x15 and the 12x18 that would even be better!

I was going to get one one day. And they had a chemical smell to me or something kind of different. I thought about it and I decided I did not want to use it on icing either.

Welcome to CC ejenn and Debbie56. It's great to have you both aboard. I think you're gonna love it here. The people are fantastic and willing to help with anything you may have a question on. I spend waaaay too much time on here but it's hard to stay away. Without a doubt, it's my second family......

Thanks everyone for all of the information, especially gpenguin--Please keep us informed of any other interesting findings you may come across as they relate to cake decorating!! We all know the "bad" things that we continue to do every day might eventually be our downfall, but I prefer to be informed, even if I continue to do something "bad", like not exercising enough, or consuming aspertame-laden foods or drinks, or eating one more slice of cake! Life's to live, but I don't mind being an informed part of the human race!!! I love CC!

what about:

1. using the roller with paper towel or parchment paper below?

2. using your wooden/plastic rolling pin.

i'm off to make a small batch of buttercream and test the rolling pin out.

I was thinking the same thing about using parchment paper under the roller. I bought a roller a while back but have yet to try it (haven't made a BC cake since buying it). I have a background in science and chemistry (my degree is in Environmental Science) and I find both gpenguin's and Doug's arguments to be valid. I think using a paper towel or parchment paper or wax paper under the roller would be a good comprise. You can still use the roller to smooth, but it is not coming into contact with the icing.

I'll throw my two cents in here as well...

First of all, in this day and age, the majority of people, when they hear something either online, tv, news, etc. They believe it. It's no longer Innocent until proven guilty, it's guilty until proven innocent. What I mean is (and I'm not saying Everyone is like this, but a large majority), you take something and run with it. The example of the Swiffer was already used, and that is a good example. Another would be toothpaste. I remember hearing years ago if you consume too much toothpaste, you will get cancer. That being said, whether it's true or not, I don't know. Is it going to make me stop using toothpaste with the fear that I may ingest a small amount and years from now get cancer? Heck no.

They way I look at Doug's response is that if he hadn't put more ideas or thoughts into some CC members heads, then there are probably a few who would've only thought that the rollers will give you cancer and wouldln't have thought about other products that are most definately doing the same, whether we want to admit it or not.

I'm not saying that I disagree with anything gpenguin is saying.. I'm not a chemist therefore I don't know anything about the study, however from what I understand, the chances are really quite slim. I can't imagine not washing the roller after use.. especially if there is icing left on it. It would get moldy and gross and then I definately wouldn't use it. That being said, for me, the roller is maybe on the cake less than a couple of minutes. It would take me years of doing cakes for the roller to be on the actual cake for at least an hour. I guess with everything else out there in the world, this to me seems so minor to get all worked up over. If you don't want to use the roller because it may cause cancer, then don't.. it is one less thing to worry about. However don't start overthinking what may or may not cause you cancer or you'll definatly become a Bubble boy/girl.

Lastly, and I'm certainly not meaning to attack here.. but just because you do not have a degree in a specific subject, does not mean you know any less about it. My father and sister in law are both Extremely, extremely intelligent people, and I know they could probably explain exactly what you did, and neither of them have a chemistry degree. Same thing can be said about most cc'ers. Just because we didn't go to pastry school and become a chef does not mean we don't know the ins and outs of baking.

Thanks again for sharing, I'm sure you enlightened a few members and I know for me, I appreciate reading all sides of an arguement. Keeps you on your toes

ok ~ i tried the wooden roller on the crusted buttercream, and i think it's a go. try it for yourself and you'll see there's virtually no difference between this and the potentially problematic high-density foam roller technique.

so, roll on!!

[/quote]
This will teach me to bother letting others try to make a more informed decision.[/quote]

I don't feel he was personally attacking you, just putting another opinion out there....that is what this forum is for.

I agree. It wasn't an "attack". He just needed more information, as did I, before concluding it absolutely positively is not safe to use.

I've only used this method once, and it took all of 2 minutes (probably not even that long) to do a large cake, so, exactly how harmful is that? It was washed in soap and water first, and only touched the icing a few seconds at a time, so how much could leach out in that small amount of time, and considering no one is going to consume a whole cake by themselves (one would hope), how dangerous is it in the long run?

It isn't fair to say you're attacked just because someone has questions and wants more answers before they scare themselves into not using something.

Doug is always very helpful, and I've never seen him attack anyone, but I'm glad he asked the questions he did. It's questions I myself had, but I'm not quite as articulate, so I wasn't sure how to ask.

I thank you both. I thank you gpenguin, and your husband, for going to the lengths you have to test this and make sure it is safe to use, and I thank Doug for trying to get the answers we probably all want to know, but aren't sure how to ask.

I'm still unsure if it's safe or not, based on what has been said. The funny thing is, if a company did come out with one that is labled "food safe", it would probably be made of the same material. Test one of those little flower sponges and see if it's the same. I'm sure it's probably not identical, but you might just get the same results. *shrug* Who knows? Of course, then it could be argued the flower sponges aren't up against grease, etc., but if it's the same material and considered food safe, that shouldn't be an issue.

Sometimes, I think I don't explain things very well.. That made much more sense in my head. Eh well.

Take care,

Holly