Hi,
I would like to try the Melvira roller method for smoothing buttercream. Ever since I read the post warning people to avoid sticking floral wire directly in cakes (which I have never tried), I question the food safety of every new product I am considering.

Is there any reason to think that Melvira rollers would be questionable in terms of food safety? I'm Canadian so I cannot get Viva paper towels here.

Thanks![/quote]

ummm how about using parchment paper since you can't get Viva, that may work.

I'm in Canada too, but am lucky enough to have family in the States and I'm not too far from the border. When I am out, I use wax paper, it absorbs less grease than the parchment paper.

I tried parchment but it didn't do a thing! I may have been doing something wrong though, because I don't use a crusting buttercream. I always use Swiss Buttercream, so when it came time to smooth it (after it set in the fridge), nothing happened.

Should I perhaps run the fondant smoother under warm water before attempting this again?

Someone correct me if I'm wrong, but I thought this method was for crusting buttercremes only.

For SMBC isn't a hot spatula the best for smoothing?

Yes, the Melvira method is for crusting BC only. I have found parchment paper, computer paper (a la Sugarshack), etc., not to be very effective for me. I use the Melvira method on all my BC cakes. I bought the high density foam rollers at Canadian Tire. I washed them in dish soap and dried them first. I use them only for cakes. Never had a problem. This is the method that works best for me.

To be extra safe, I use the roller over a Viva paper towel! I would think parchment paper would also work.