Cake Central › Cake Forums › Cake Talk › Cake Decorating › Help me document the Melvira Method!
New Posts  All Forums:Forum Nav:

Help me document the Melvira Method! - Page 8

post #106 of 148
Thread Starter 
MomLittr... I am SO glad to hear that it worked out for you!! That makes me so happy!! Great job!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #107 of 148
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!
post #108 of 148
Can't wait to try the Melvira Method!!
DH already got me the roller! icon_lol.gif
post #109 of 148
Thread Starter 
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! icon_wink.gif And yes, you may be able to say goodbye to all those other methods! I know I have!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #110 of 148
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?
post #111 of 148
Thread Starter 
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'.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #112 of 148
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
Lord, If you can't make me thin, please make my friends fat.
Reply
Lord, If you can't make me thin, please make my friends fat.
Reply
post #113 of 148
Thread Starter 
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!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #114 of 148
Hi Melvira!
That tutorial looks great. Wonderful job!
post #115 of 148
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.
LL
post #116 of 148
Thread Starter 
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: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #117 of 148
Melvira!!!! Your method rocks!!!! I recommend it 110%!!!!! Thank you!!!!!
post #118 of 148
Thanks so much for this great method! Can't wait to try it!
post #119 of 148
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.
post #120 of 148
Quote:
Originally Posted by midwestmom

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.



Any buttercream icing that crusts will work with this method.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Help me document the Melvira Method!