Has anyone tried the Upside Down Icing Technique w/Wilton's Whipped Icing?
I am doing a cake for my niece for this comming weekend and was wondering if anyone has tried this. She wants this icing and the top to be border free if possible. I have not used this icing before and don't know much about it. From what I understand it does not crust so if I can't use the upside down method is there another way to smooth it so I can get it right?
I just used that icing, it's kind of marshmallow-y. I think my cake came out pretty smooth with just a spatula, but I didn't really take a lot of time with it. It's like using a whipped cream to frost, I don't think it will be perfectly smooth.
Just throwing my two cents in here, if you haven't tried it you might want to before doing the cake. I was really unimpressed with the flavor and texture. It's very artificial tasting.