Icing It Upside Down. The Cake Not You! Lol

Decorating By CarolAnn Updated 7 Jul 2005 , 1:33am by jlvmorales

CarolAnn Posted 5 Jun 2005 , 2:37am
post #1 of 23

Has anyone tried the icing method where you ice a top, put on parchment paper then flip it over to do the sides. Looks like you get such a nice flat top and defined edges. I'm interested in trying and just wondered who else might have tried it. I believe I saw a tutorial for it on this site.

22 replies
ntertayneme Posted 5 Jun 2005 , 2:40am
post #2 of 23

Never heard of it but would like to know more about it though icon_smile.gif

peacockplace Posted 5 Jun 2005 , 3:03am
post #4 of 23

I just tried it with my wedding cake yesterday. They tops were flat and the edges very sharp, but I still have to work on smoothing the sides!

nernan Posted 5 Jun 2005 , 6:32am
post #5 of 23

I might give it go tonight, seeing as though if i'm not using fondant i cant get a level surface no matter how hard i try.
It seems easy enough.

peacockplace Posted 6 Jun 2005 , 2:48am
post #6 of 23

Ok... I posted the pic in the gallery. I didn't realize it until this picture, but the round edges are super sharp. I hope I don't have to do buttercream again, but if I do, I'll deffinatly do this again!

jscakes Posted 6 Jun 2005 , 8:19am
post #7 of 23

peacockplace ~ I saw your BC edges, PERFECT! So this is how you did it...what about the bigger sizes, was it a bit more difficult? (beautiful cake BTW!)

peacockplace Posted 6 Jun 2005 , 2:22pm
post #8 of 23

jscakes, Thanks! I'm really happy with how the edges turned out. It worked pretty well with the 12" round. I didn't do it with the 14" square because I was in a rush. I like the effect on the rounds... I'll deffinatly do it again! I love this place for all the great ideas! thumbs_up.gif

Lisa Posted 6 Jun 2005 , 2:32pm
post #9 of 23

The cake looks great! Really sharp. I'm going to have to try this on my next cake.

traci Posted 6 Jun 2005 , 2:44pm
post #10 of 23

Your cake looks beautiful! I definitely want to try it! I tend to use buttercream most of the time because I really do not like the taste of fondant! Great job! icon_razz.gif

Mchelle Posted 6 Jun 2005 , 3:18pm
post #11 of 23

Your cake is gorgeous. I'm going to try it tonight on a cake that I have to do for class.

peacockplace Posted 6 Jun 2005 , 8:17pm
post #12 of 23

Thanks you all for the compliments! Good luck to everyone who's giving it a try. Hope it works out for all of you too!

tcturtleshell Posted 7 Jun 2005 , 4:48am
post #13 of 23

Great cake Kristy! I've always wanted to try the upside down technique. Several posts have been made on this. A lot of people thought it took to long. What is your opinion on the time thing Kristy? To me anything that gets me away from trying to get those edges sharp is worth it!!

I'm doing a 8" & 12" Strawberry Shortcake for Sat. I think I will try that method too! Of course I will post it even if it's horrilbe!!

peacockplace Posted 7 Jun 2005 , 1:55pm
post #14 of 23

I does take a while, but I spend so much time trying to get the edges right that it might save time! I think the trick is to get two going at once. When one goes into the freezer ( I use the freezer because I use the all shortning recipe) then start the next one and trade them out. You can also use this time to mix up the colored frosting you need or clean up the kitchen.

Tina, Good luck with the DOS! Sorry I can't be there!!!!

stephanie214 Posted 7 Jun 2005 , 6:31pm
post #15 of 23

I love the Up-Side-Down method. It does take a while, but is worth the time. I have no problem with the large sheet cakes. The edges are trully sharp and easy to do borders.

Have fun!!

nernan Posted 8 Jun 2005 , 12:47pm
post #16 of 23

I used this last night, worked real well, but my "newness" to this made it seem a bit harder. Need to practise with sides, dont think i did it thick enough.

SweetCreations Posted 26 Jun 2005 , 11:35pm
post #17 of 23

Wooo Hooo! I love this Place, I usually dont ever post in here because I am TOO busy READING and getting so many great Ideas. I can't wait to Try the upside down frosting, I bet it would work wonders on the square cakes too.. Thanks for the Ideas!

stephanie214 Posted 28 Jun 2005 , 1:00am
post #18 of 23

I use it all the time for sheet and round cakes.

PolishMommy Posted 29 Jun 2005 , 6:41pm
post #19 of 23

I'm dying to try it now!!!

Mchelle Posted 29 Jun 2005 , 7:51pm
post #20 of 23

I tried it! and man oh man, why didn't I do it sooner(duh). It was so much easier and I had nice crisp edges. I even shared it with my cake decorating class. icon_cool.gif

montanakate Posted 30 Jun 2005 , 3:39am
post #21 of 23

When I tried this I liked how the top edges looked but I couldn't get the sides even. I seemed like I kept scraping too much off the bottom (well really the top since it was upside down). What kid of spatulas are you using to get the sides really even. I've heard of the spakling blade (like for plaster) but it had a rounded edge and I couldn't keep it straight up and down. Is this making any sense? I need to try this method again.

niki_10 Posted 7 Jul 2005 , 1:17am
post #22 of 23

I'm heading to the hardware store on my lunch hour tomorrow! icon_biggrin.gif My biggest trouble is the edges. I hope this helps some!

jlvmorales Posted 7 Jul 2005 , 1:33am
post #23 of 23

I am going to use it tomorrow. I told my husband I have an itch to make a cake. We just got back from vacation and it's been a month since I've made one. icon_biggrin.gif Thank you for sharing. I'll let you all know how it comes out for me.


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