I have been asked to document the foam roller technique that has been referred to as the Melvira Method. I have compiled some information, but those of you who have tried this method may have additional tips or points of interest that you would add, and someone who hasn't tried it may be able to point out something that seems unclear, SO, please read (if you have time) and give me any feedback that may make this better! Who knows... maybe someone will want it to become a tutorial! 
The Melvira Method for smooth icing
Over the years, many creative people have come up with a menagerie of methods and tools in the quest to create a flawlessly smooth cake surface, perfect for decorating. After attempting many of these methods, and always falling short, I was left wondering if I would always be plagued by issues like drag marks and finger dents in the icing, air bubble holes, and uneven patches. No matter how good the decorations looked, the canvas was always flawed. One day, in the middle of brainstorming over a pock-marked cake I began to design in my head the ideal tool for smoothing and perfecting my icing surface. As I pictured it, detail by detail, it struck me that I had seen such a tool before. It was just never intended for use on a cake.
A quick trip to my local hardware store brought me face to face with the tool in my minds eye. With a small, dense foam paint roller in my hand (intended for use on walls), I headed home to test the theory, and was immediately rewarded by perhaps the smoothest cake I had ever turned out. The difference was amazing!
The theory behind this method is that the dense foam is strong enough to push the icing in on itself, smoothing out any wrinkles or air bubbles, while being malleable enough to not damage the icing surface. Through trial and error I was able to develop the method, and mostly through error, created a list of tips that will help this method succeed for most individuals who attempt it. I have had an amazing outpour of positive results from both professional bakers, as well as home novice bakers, so it is a method that is accessible to all skill levels!
The roller that I purchased is called Quick Solutions - 6 Fine Finish Foam Roller. I also purchased the 2 model after using the 6. It is an excellent idea to have replacement heads on hand in case it gets wet or compromised in any way in the middle of a cake. You never want to have to run to the store in the middle of the project!
(Picture of rollers will go here)
To get started: Insure that you are using a crusting buttercream recipe! This is imperative if you do not wish to have a sticky mess all over the roller! After baking, cooling, and icing your cakes as you normally would, either with a spatula or the icing tip, allow it to sit and crust for at least 10-15 minutes, longer if humidity is high. If you are using a cake that has been frozen, be sure that it is completely thawed and any condensation has dried, or the roller will simply pull the icing off of your cake. This method will not work on a cake that is tacky to the touch or on icing that does not crust, please do not attempt it!
After the cake has crusted, gently roll the foam head over the cake as though you were painting it. I usually start with the sides of the cake, and then proceed to the top, bringing the edge together as crisply as possible. The 6 roller is excellent for any shape cake, especially for doing the top of a sheetcake, as it will not leave drag lines like the wooden fondant roller normally does. The short 2 roller is excellent for the sides of short sheetcakes, or for getting into smaller areas of a 3-D cake.
Following are some helpful tips and troubleshooting!
Always use a crusting icing that has thoroughly crusted before attempting to roll it.
Use the most dense foam roller available, the higher the density, the smoother the surface. Low density roller heads will give you a velvet texture on your cake.
Always wash your foam roller head before first use, and after each subsequent use.
Insure that roller head is completely dry before using on cake.
Keep refill heads available in case you must wash one and dont have time for it to dry before it must be used again.
Use a light touch in smooth back and forth motions. Do not press too hard or roll back and forth rapidly in a small area.
If the roller leaves a texture on your cake, the icing is not crusted well enough, or your roller head is not high density foam.
(Picture of before and after cakes will go here, showing how the method helped me personally)
This method is also fantastic for those of us who use edible images! I have found it to be the most valuable tool in my arsenal for applying those images. After smoothing the cake using the roller method, take a spray bottle full of clean water set on a fine mist, hold approximately a foot above the cake and release one light spray. Allow it to float down onto the cake surface to lightly moisten the surface which will allow the image to stick. Immediately apply your image while the icing is tacky. Using a very dry foam roller, gently roll over the image to remove any air bubbles or wrinkles. Allow your image to sit for 5-10 minutes to completely adhere to the cake and re-roll to again remove any air bubbles or wrinkles that may have formed.
(Possibly a picture of roller being used on an image will go here)
I hope that this information will help you learn and adopt this method for the most smooth and flawless icing surface that will give you the perfect canvas for your amazing decorations! Good luck!
The Melvira Method for smooth icing
Over the years, many creative people have come up with a menagerie of methods and tools in the quest to create a flawlessly smooth cake surface, perfect for decorating. After attempting many of these methods, and always falling short, I was left wondering if I would always be plagued by issues like drag marks and finger dents in the icing, air bubble holes, and uneven patches. No matter how good the decorations looked, the canvas was always flawed. One day, in the middle of brainstorming over a pock-marked cake I began to design in my head the ideal tool for smoothing and perfecting my icing surface. As I pictured it, detail by detail, it struck me that I had seen such a tool before. It was just never intended for use on a cake.
A quick trip to my local hardware store brought me face to face with the tool in my minds eye. With a small, dense foam paint roller in my hand (intended for use on walls), I headed home to test the theory, and was immediately rewarded by perhaps the smoothest cake I had ever turned out. The difference was amazing!
The theory behind this method is that the dense foam is strong enough to push the icing in on itself, smoothing out any wrinkles or air bubbles, while being malleable enough to not damage the icing surface. Through trial and error I was able to develop the method, and mostly through error, created a list of tips that will help this method succeed for most individuals who attempt it. I have had an amazing outpour of positive results from both professional bakers, as well as home novice bakers, so it is a method that is accessible to all skill levels!
The roller that I purchased is called Quick Solutions - 6 Fine Finish Foam Roller. I also purchased the 2 model after using the 6. It is an excellent idea to have replacement heads on hand in case it gets wet or compromised in any way in the middle of a cake. You never want to have to run to the store in the middle of the project!
(Picture of rollers will go here)
To get started: Insure that you are using a crusting buttercream recipe! This is imperative if you do not wish to have a sticky mess all over the roller! After baking, cooling, and icing your cakes as you normally would, either with a spatula or the icing tip, allow it to sit and crust for at least 10-15 minutes, longer if humidity is high. If you are using a cake that has been frozen, be sure that it is completely thawed and any condensation has dried, or the roller will simply pull the icing off of your cake. This method will not work on a cake that is tacky to the touch or on icing that does not crust, please do not attempt it!
After the cake has crusted, gently roll the foam head over the cake as though you were painting it. I usually start with the sides of the cake, and then proceed to the top, bringing the edge together as crisply as possible. The 6 roller is excellent for any shape cake, especially for doing the top of a sheetcake, as it will not leave drag lines like the wooden fondant roller normally does. The short 2 roller is excellent for the sides of short sheetcakes, or for getting into smaller areas of a 3-D cake.
Following are some helpful tips and troubleshooting!
Always use a crusting icing that has thoroughly crusted before attempting to roll it.
Use the most dense foam roller available, the higher the density, the smoother the surface. Low density roller heads will give you a velvet texture on your cake.
Always wash your foam roller head before first use, and after each subsequent use.
Insure that roller head is completely dry before using on cake.
Keep refill heads available in case you must wash one and dont have time for it to dry before it must be used again.
Use a light touch in smooth back and forth motions. Do not press too hard or roll back and forth rapidly in a small area.
If the roller leaves a texture on your cake, the icing is not crusted well enough, or your roller head is not high density foam.
(Picture of before and after cakes will go here, showing how the method helped me personally)
This method is also fantastic for those of us who use edible images! I have found it to be the most valuable tool in my arsenal for applying those images. After smoothing the cake using the roller method, take a spray bottle full of clean water set on a fine mist, hold approximately a foot above the cake and release one light spray. Allow it to float down onto the cake surface to lightly moisten the surface which will allow the image to stick. Immediately apply your image while the icing is tacky. Using a very dry foam roller, gently roll over the image to remove any air bubbles or wrinkles. Allow your image to sit for 5-10 minutes to completely adhere to the cake and re-roll to again remove any air bubbles or wrinkles that may have formed.
(Possibly a picture of roller being used on an image will go here)
I hope that this information will help you learn and adopt this method for the most smooth and flawless icing surface that will give you the perfect canvas for your amazing decorations! Good luck!
Melvira: Mistress of the dark... chocolate!
Well that's just great. Peanut butter in my crack.
Well that's just great. Peanut butter in my crack.
Melvira: Mistress of the dark... chocolate!
Well that's just great. Peanut butter in my crack.
Well that's just great. Peanut butter in my crack.
